Description
A quick and easy keto-friendly recipe for protein-packed crepes made using egg whites and whey protein powder. These light and fluffy crepes are perfect for a low-carb breakfast or snack, with a hint of vanilla sweetness and minimal ingredients.
Ingredients
Crepe Batter
- 3 large egg whites
- 5 tbsp (31g) whey protein powder
- 1/2 tsp vanilla extract
- 1 tbsp powdered sweetener
For Cooking
- 1 tsp butter (divided, for frying)
Instructions
- Prepare the Batter: In a mixing bowl, combine the egg whites, whey protein powder, vanilla extract, and powdered sweetener. Using a hand mixer or whisk, blend the mixture for about 1 minute until the batter becomes fluffy and thoroughly combined.
- Heat the Pan: Melt 1/2 teaspoon of butter in a non-stick frying pan or skillet approximately 20 cm in diameter over medium heat to prevent sticking and add flavor.
- Cook the First Crepe: Pour half of the batter into the pan. Immediately tilt and rotate the pan to spread the batter evenly in a thin layer covering the bottom. Cook for about 45 seconds until the bottom turns golden brown.
- Flip and Cook Other Side: Using a wide spatula, carefully flip the crepe and cook the other side for an additional 45 seconds until golden and cooked through.
- Repeat for Second Crepe: Add the remaining 1/2 teaspoon butter to the pan, melt, and repeat the cooking process with the remaining batter to make the second crepe.
Notes
- Use a non-stick pan for best results to prevent the crepes from sticking.
- Adjust cooking time slightly depending on your stove’s heat to avoid burning.
- Serve warm with keto-friendly toppings like sugar-free syrup, berries, or cream cheese.
- Ensure the batter is well-blended and fluffy for a delicate texture.
