High Protein Crepes

Aug 23

Fall is coming, and our family is focused on starting the day with protein for long-lasting energy. It also takes the body more effort to digest protein, which means that eating it first thing in the morning accelerates metabolism for the whole day.

We have been enjoying this simple recipe that allows us to get creative with toppings and have breakfast feel different every day.

HIGH PROTEIN CREPES

You will need:

1/4 cup coconut flour
1/2 cup arrowroot powder
1/4 cup almond flour
4 eggs
2 cups almond milk
1/4 teaspoon each: cinnamon and salt
Coconut oil to grease the pan

Get creative with toppings! Try chopped almonds mixed with shredded apples and cinnamon or goat cheese and chopped dried apricots.

Whisk the coconut flour, cinnamon, salt and arrowroot in a medium bowl.Add the eggs and almond milk and whisk well.

Heat a saucepan over medium heat. Lightly grease it with coconut oil.

Pour about ¼ cup batter into the pan and swirl to coat in an even layer. Cook the crêpe for 1 minute, or until the surface dries out. Flip and cook for another 30 seconds, or until golden.

Set aside and repeat the process with the remaining batter..

You can make these crêpes ahead of time and store them in the refrigerator for up to 1 week or freeze them for up to 1 month.