Simple, thin, buttery crepes made with Coast's Vanilla Protein Powder. The added protein powder gives this breakfast idea an added nutritional boost and can be enjoyed with either sweet or savoury fillings.
1/3 cup Coast Vanilla Cricket Protein Powder
2/3 cup all-purpose Gluten-free flour like Bob's Red Mill
1 teaspoon white sugar
1/4 teaspoon salt
3 egg whites
2 cups nut milk like SoFresh unsweetened oat milk
2 tablespoons oil or melted butter
Fresh fruit, or other favored crepe stuffing
- Combine the dry ingredients (cricket protein powder, flour, sugar, salt) and set aside.
- In a large mixing bowl, beat egg whites and milk together. Slowly whisk in flour mixture until smooth. Stir in melted butter, and set aside.
- Heat a large frying pan over medium to high heat, lightly oiling if needed. Pour just enough batter, approximately 2 tablespoons per crepe, into the pan to cover with a thin crepe layer. Rotate and lift pan so that the wet batter covers evenly, forming a thin, but balanced, crepe.
- Cook crepe for 30 seconds to one minute, watching crepe texture. When the edges start to crisp so that you can easily loosen them with a spatula, start to edge the spatula under the crepe to unstick it from the pan. When the bottom of the crepe is somewhat firm and separated from the pan, flip it over, either using the spatula or an expert flip of the pan. This skill might take a crepe or two to master! Cook other side until lightly crispy, approximately 10-20 seconds. Remove crepe from pan and start over on another crepe, separating finished crepes with parchment paper, if not consuming immediately. Continue until batter is finished, re-oiling the pan as needed.
NOTE If you make too many crepes, the extras will last in the
refrigerator for up to three days, as long as you separate them with
parchment paper and wrap them well.