Making sweet or savory protein crepes takes just a moment and a few ingredients. They are lactose and butter-free, made simply with plant-based milk, egg white, and oat flour, a recipe I prefer for obtaining delicious soft light crepes.
You can make protein crepes in a sweet or savory version, according to your tastes and the recipes you want to create. They are versatile and fit anywhere, filled for breakfast or a snack, or to prepare baked main dishes and accompany soups.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz soy milk (or almond milk for the sweet version)
- 3.5 oz egg white
- 1 tbsp sunflower seed oil (2 tablespoons)
- 2.8 oz oat flour (also wholemeal if preferred)
- 1/2 tsp fine salt (or 1/2 teaspoon of honey for the sweet version)
Steps
Put the plant-based milk in a bowl along with the egg white and sunflower oil. Add the salt or honey, depending on the version you want to prepare, and beat the mixture to combine the ingredients.
Add the oat flour and mix the batter with a whisk to remove lumps.
To speed up the process, you can use an immersion blender; you will get a smooth and homogeneous mixture in just a few minutes. Cover the bowl and let the mixture rest for at least 30 minutes.
After the resting time, heat a non-stick pan and pour 2 small ladles of batter to form the crepe, let it cook on both sides for about two minutes, and then remove it from the pan. Roll up the crepe with your preferred filling and enjoy.
