
Ingredients
3 eggs
4 tbsp raw sugar or maple syrup
¾ to 1 cup vanilla almond milk (or regular whole milk)
1 cup almond flour
½ cup whole wheat flour (or gluten-free flour for a gluten-free option)
2 tbsp vanilla or neutral protein powder
25 g unsalted melted butter
A pinch of salt
1 tsp vanilla extract (optional, depending on the type of milk used)
½ tsp almond extract
A handful of fresh raspberries for garnish
Greek yogurt and maple syrup to taste
Zest of one orange

Preparation
In a large bowl, whisk the eggs with the raw sugar or maple syrup until smooth. Add the almond milk (start with ¾ cup) and mix well. If your milk or protein powder is already vanilla-flavored, adding vanilla extract is optional. Stir in the almond extract and a pinch of salt.
Gradually add the almond flour, whole wheat flour (or gluten-free flour), and protein powder. Mix gently until the batter is smooth and free of lumps. Avoid overmixing to prevent the gluten from developing, which would make the crepes less fluffy.
Incorporate the melted butter into the mixture and stir one last time. If the batter seems too thick, add a bit more milk to achieve a fluid yet not overly runny texture.
Heat a small pan over medium-high heat and lightly coat it with cooking oil (such as avocado oil) and a small knob of butter. Once the pan is hot, pour a small ladle of batter into the center. Spread it gently if needed to create a thin crepe.
When small bubbles form on the surface and the edges begin to turn golden and lift slightly, carefully flip the crepe. Cook for a few more seconds on the other side.
Repeat until all the batter is used, lightly greasing the pan between crepes if necessary.
Serve the crepes warm with Greek yogurt, fresh raspberries, a drizzle of maple syrup, and a touch of orange zest to enhance the flavors. You can also add homemade apple compote for extra indulgence.
This recipe makes about 6 crepes, perfect for 2 people. They are protein-rich and ideal for a balanced breakfast or brunch. Enjoy!

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