Low Carb Strawberry Protein Crepes

November 23, 2014

So I am now starting my third comp prep which means that I am back to a strict diet for the next 3 months. It's not that bad though, especially when you have desserts like this that taste delicious and can easily fit your macros. 

 

These crepes are super easy and quick to whip up and, most importantly, they taste great both alone, as well as with filling or topping.

 

The recipe is just a basic guideline, you can switch out the ingredients with an appropriate substitute. You could use any flavor protein powder you have at hand, and you could also switch out the oat flour for almond or coconut flour, for example. 

 

Ingredients

(makes 4 - 5 crepes)

 

 

Method

 

  • Begin to heat a non-stick pan on the stove at medium heat.

  • In a medium bowl put all the ingredients, except for the water, and mix till batter is smooth.

  • The mixture should be quite thin in consistency, so slowly and gradually add the water till you achieve a thin batter. It's important the batter isn't too thick, otherwise you will not be able to spread it out evenly on the hot pan.

  • Once the thin batter is prepared, use a non-stick cooking oil or lightly grease the pan with a tad of coconut oil.

  • Using a laddle, pour approximately 1/4 cup of the batter onto the center of the pan and quickly tilt the pan in circular motions to evenly spread the batter over the surface. 

  • Cook the crepe for approximately 2 min before carefully flipping it onto the other side and cooking for an additional minute. 

  • Serve with filling and/or topping of your choice. Enjoy!

 

Quick tip: The topping I used which can also be used as filling was 1 cup low-fat Greek yoghurt mixed with 1 tsp. vanilla extract, 1 tsp. Sukrin Gold and 1 tbs lime juice. I also used a bit of Walden Farms Pancake Syrup on top. Yum!

 

 

 

 

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