You all know by now that I like my pancakes a certain way. I like ’em Fluffy, thick, and FAT. So, naturally, when I was asked to come up with a crepes recipe, I was thrown off my game. What ARE these creepy pancake cousins? So thin…so grotesquely paper-thin…but why? Despite the doubt eating away at my soul, the unbelievably determined and gallant knight of the kitchen that lives inside my skull coerced me to go ahead and concoct these.
High-Protein Chocolate Crepes
(Gluten-free, Grain-free, Dairy-free*, Paleo*)
Time: 15-20 minutes
Yield: About 4 medium-sized crepes
You will need…
- A small-medium sized mixing bowl
- A blender (I used my NutriBullet) or whisk and a strong wrist, in desperate times
- A crepe pan or a medium sized frying pan (about 10 inches in diameter)
- A spatula (I used a rubber one)
For the crepes
- 20 grams chocolate protein powder—I actually had success with EAS 100% whey, but you can use any blend that align with your dietary restricitions; since there is minimal cooking involved, I am confident the results will remain consistent.
- 10 grams finely ground tapioca flour
- 5 grams unsweetened cocoa powder
- 3 ounces unsweetened vanilla almond cashew milk
- 1 large cage-free egg
- 46 grams liquid cage-free egg whites
For the filling
- 1 container of Light & Fit greek yogurt (I used chocolate raspberry)
- 50 grams raspberries
- In your blender, combine all crepe ingredients. If you’re not using a blender, whisk dry ingredients together in a mixing bowl, then fold in liquid ingredients. Whisk well.
- Preheat your crepe pan or frying pan to medium low. I recommend using half a click below the setting you use to prepare eggs—this equates to 2.5 on my stove.
- Once heated, grease pan with a light misting of coconut oil spray.
- Using a scant 1/4 cup scoop, pour batter into the pan. Swirl it around so it evenly coats the bottom of the pan. If it comes up a little on the sides, that’s okay, too.
- Cook until edges are set and the top starts to dry (but before it completely dries out)!
- Loosen edges gently with your rubber spatula, then very carefully flip. This technique takes time. If you prefer, you can make them extremely thin, wait until the top is cooked through, and, after removing from heat, roll them up right in the pan.
- Stack the crepes on a plate or tray, separating each one using wax or parchment paper.
- Once all crepes are finished, start filling. Evenly distribute the yogurt or filling along the inside of the crepe. Depending on the size of your crepe, you may be able to roll it up like an open-ended burrito. If it’s too small to do this, just fold the edges over on top of each other.
- Top with fruit and any other desired dressing—like Walden Farms chocolate syrup—and enjoy! I added whipped cream because reasons.
*Recipe will only be dairy-free if you use dairy-free yogurt for the filling. Recipe will only be paleo if you use paleo-friendly protein powder.
- If you have no dietary restrictions and have no qualms with using all-purpose flour, this can easily be subbed in for the tapioca flour.
- For the filling, you can use 5-6 ounces of any yogurt. The flavor combinations are endless. Feel free to use coconut milk yogurt (or whatever you fancy) to keep the entire recipe dairy free! I’ll probably make a “fancy” filling for my next crepe adventure…
- Any fruit would go nicely—banana, blueberries, strawberries…get fruity, friends.