Protein Crepes Food

PROTEIN CREPES

Steps:

• Spray a small skillet with cooking spray and set to low-medium heat.
• Blend all ingredients together.
• Pour batter into pan just enough to reach to edges of skillet.
• Allow to cook until edges start to pull up slightly, 1-2 minutes- if the skillet is too hot or it does not cook long enough, the whites will run when you try to flip the crepe.
• Flip the crepe; you will only need to heat the other side for a few seconds.
• This recipe usually makes about 4 crepes.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY

Steps:

• If making the savory filling, preheat the oven to 450°F (230°C).
• In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
• Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
• When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
• Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
• If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
• Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
• Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
• Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
• Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
• Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
• Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
• Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
• Enjoy!