Sunday crêpes, made more satisfying! Each crêpe provides 9 g of protein: a serving of 2 crêpes gives you 18 g of protein. Guaranteed satisfaction!
At a glance
- Preparation: 10 minutes
- Cooking: 15 minutes
- Servings: 6 crêpes
- Protein: 9 g per crêpe, 18 g per serving of 2
- Nutrition information: approximately 18 g of carbohydrates, 6 g of fat and 1 g of fiber per crêpe (basic version, approximate values)
Ingredients
- 2 eggs
- 185 ml (3/4 cup) unbleached all-purpose flour
- 1 scoop of Zenit organic vanilla plant protein
- 15 ml (1 tbsp) cane sugar
- 375 ml (1 1/2 cups) milk, protein milk or plant-based drink of your choice
- Canola oil for cooking
Instructions
- In a bowl, lightly beat the eggs. Add the remaining ingredients and mix well to make a smooth batter. Add a little milk if needed.
- Heat an approximately 18 cm (7 in) nonstick pan over medium heat and lightly oil it.
- For each crêpe, pour about 85 ml (1/3 cup) of batter into the center of the pan and tilt it to cover the entire bottom.
- When the edge lifts and starts to brown (about 1 minute 30 seconds), flip the crêpe and continue cooking for 30 to 40 seconds.
- Serve with maple syrup and seasonal berries: strawberries, raspberries, blueberries, blackberries…
Danielle's tip
Use protein milk for even more protein. Crêpes reheat well: make a double batch for weekday mornings.
Frequently asked questions
How much protein is in a protein crêpe?
About 9 g of protein per crêpe, or 18 g for 2 crêpes.
Can I make the batter ahead of time?
Yes, it keeps for 24 hours in the refrigerator. Mix it before cooking.
Danielle Dubois, Dt.P., nutritionist
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition