Crepes were all the rage back in the early 80s. I’m not sure if any of you are old enough to remember that. I guess they were the next fondue pot. I remember my mom buying a crepe pan and making all kinds of crepe dinners. Basically they’re very thin pancakes that you can fill with sweet or savory fillings and roll like a cannoli or a burrito.
If I had to make a guess on how they were invented, I’d say a busy mom needed to get breakfast on the table fast and she didn’t have all the baking powder and other stuff needed for pancakes. So she tossed flour and water in a bowl and came up with crepes. LOL. They are very convenient when you have just the basics in the house.
They also don’t require a fancy crepe pan. Any pan will do, but a smaller round pan does help to keep the shape easier. You can use a larger pan but then you rely on your artistic circle-forming skills to end up with a round crepe. If you’re like me, you will end up with some that are not so circular. They still taste great though.
Chocolate Protein-Filled Crepes
- 1/4 cup (30g) white wheat flour
- 1/4 cup unsweetened almond milk
- 1 tsp (5g) coconut oil, melted
- 2 Tbsp water
- 1 tsp stevia, if desired
- 1 scoop (30g) chocolate protein powder
- 1/2 Tbsp (7g) cacao nibs
- 1 Tbsp (8g) Hershey’s sugar free chocolate syrup
Mix the flour, almond milk, oil and water in a small bowl until no clumps remain. Add the stevia if you’re using. The batter will be thin and you want it smooth so your crepes aren’t bumpy with dry flour clumps. Heat a non-stick pan over medium heat and let the pan get hot before you put the batter in.
Once the pan is ready, spray with non-stick spray and remove it from the heat briefly. Pour in half the batter and swirl to coat the bottom of the pan in a thin layer. Return to the heat and cook until the edges begin to brown and the top is no longer shiny. Run a spatula around the edges and flip the crepe over.
Cook for another minute to brown the other side. Remove the crepe from the pan and repeat with the remaining batter. Mix the protein powder with a little water to form the filling with the consistency of pudding. Spread half the filling down the center of each crepe and roll the crepe to form a tube.
Place the crepes on a plate and top with the cacao nibs and syrup.
Makes two filled crepes at approximately 327 calories – 28g protein, 29g carbs, and 11g fat (with filling and topping) or 166 calories – 4g protein, 24g carbs, and 6g fat for just the two unfilled crepes.
- I used white wheat flour because that’s what I usually bake with. You can also use all purpose white flour. I’m 99.9% sure that gluten free flour will not work since there isn’t a binder to hold the crepe together. You can try but keep in mind that you may end up crepe-less. Whole wheat flour may work but it will probably be a stiffer, grainier crepe.
- I used a vegan chocolate protein blend to make my filling. You can use any protein type or flavor you like along with any toppings of choice. Your calories will vary based on what you use, so I provided info on just the crepes.
- If your filling and toppings are going to be sweet, you can leave out the stevia in the batter if you like. You can also use a little sugar or other artificial sweetener instead.
Get creative with your fillings and use different flavored protein and toppings. Strawberry vanilla, blueberry birthday cake, or banana oreo. You can really get wild and crazy here, and I plan to play with a few more versions this week.
One thing you may not realize about my recipes is that most of them are created live and on the fly. They are actual meals that I make for The Kid and myself, and I don’t make a fancy plated version of most of them just for pictures. Sooooo as I was making the crepes, I taste tested one. Translation – I was dying of hunger and couldn’t wait to get it on the plate. LOL.
The picture shows a single crepe but the recipe makes two crepes, and the calorie and macro details are for both of them and not the single crepe. How’s that for reality recipes? 😉 I’m a single mom who works full time so I’m definitely skilled in making fast, healthy meals and understanding that real life doesn’t always involve getting food on the plate before eating it.
If you’re interested in working with me to get meals together fast while working towards your health goals and feeding a family, I’d love to chat. You don’t have to and shouldn’t eat differently while dieting than the rest of your family. Drop me an email, or come on over to Facebook and ask a question.