Super-Protein Egg White Crepes

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Louise Hay
@louisehay
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Recipe Identity Card

  • 150 KCal Calories per serving
  • Easy difficulty
  • Doses for 2 people
  • Preparation 10 minutes
  • Low cost

Recipe Category: Sweets and Desserts / Vegetarian Recipes / Light Diet Recipes / Protein Recipes / Super-Protein Egg White Crepes




Ingredients

For 6-8 crepes

  • 300 g of egg white
  • 30 g of oatmeal flour
  • 1 pinch of salt
  • 10 g of coconut sugar
  • 30 g of concentrated soy protein
  • 5 ml of extra virgin olive oil

For the filling


  • 200 g in banana
  • 50 g of peanut butter

Materials Needed

  • Stone or non-stick pan with a diameter of 14 cm
  • Bowl
  • Whip
  • Scale weighs food
  • Paletta

Preparation

  1. In a bowl, combine the oatmeal, protein powder, coconut sugar and a pinch of salt.

Some more informationÂ…
In this recipe we used soy protein (neutral taste), but other types of protein powders can be used (e.g. whey protein). Coconut sugar is a natural sweetener extracted from the flowers of the coconut palm: its peculiarity consists in its flavor (similar to caramel) and in its rather low glycemic index (equal to 35). Coconut sugar sweetens like sucrose, but does not cause major blood sugar fluctuations.
If you can't find oatmeal, you can use simple oatmeal pureed in a blender and ground into powder.


  1. Pour the egg whites into the bowl with the powders and mix perfectly to obtain a batter.
  2. Heat a stone or non-stick pan until it becomes red-hot. Add 1 teaspoon of extra virgin olive oil (only for the first cooking), pour a ladle of batter and cook it for one minute on each side, taking care to turn it with a spatula only when it has formed the golden skin in contact with the pan.
  3. Remove the crepe from the pan and arrange on a plate. Repeat this procedure until you finish the ingredients: from the second crepe onwards, you can avoid greasing the pan with oil.
  4. Fill the protein crepes with peanut butter and bananas.

The salty idea
Protein crepes can be filled with salty ingredients, reducing the dose of sugar or eliminating it completely.



  1. The crepes can be kept in the fridge for 2 days, well covered with cling film to prevent them from curling or drying out.

Alice's comment - PersonalCooker

I proposed the sweet crepes for breakfast, but you can use the same base to make salty protein crepes: for example, stuff them with smoked salmon, a few leaves of rocket and a thin layer of ricotta to turn them into a complete salty meal!
Try the Protein Pancakes too!

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