Ever since I started college back in 2008, my TV watching sort of went down the drain. Freshman year in the dorms I was too busy making friends and my sophomore, junior, and senior year, I straight up just didn’t own a TV. Then, after college, I moved in with Blake and have been sort of ignoring the fact that we have a giant screen TV in our living room (men).
Long story short, a little something called Netflix was introduced to me and now I’m hooked! Blake and I just finished watching White Collar (OMFG best show ever) and now we just started Orange is the New Black. Oh TV, you are such a waste of time.
But these crepes, definitely are NOT a waste of time! They were my pre and post workout snack/meal today. I ate some before my workout and some after. I gave my body what she was craving!
I got the idea to make crepes today after they popped up on my newsfeed on Facebook. Lexi’s Clean Kitchen had a version on her blog this morning, which she modified from the cookbook Stack’d. My recipe was also modified…I added grains :) and lots of delicious toppings!
Like peanut butter, banana, and honey (my favorite childhood sandwich).
Toppings are endless.
Gluten Free Protein Crepes
- -2 eggs, large
- -1 tablespoon honey
- -1/4 cup all-purpose gluten free flour mix
- -1/4 cup brown rice flour (or another 1/4 cup of all-purpose gluten free flour mix)
- -1/2 cup unsweetened vanilla almond milk
- -1/2 ripe banana, mashed
- -1 teaspoon vanilla extract
- -2 scoops Designer Whey Vanilla Protein Powder
- 1. First, mash banana in a large bowl until smooth and liquidy. Then, add eggs, honey, and milk and mix.
- 2. Next, add the rest of the ingredients and mix until smooth. The batter should be soupier than pancake mix.
- 3. Heat a large pan to medium/high heat and spray with nonstick cooking spray or coat with butter. Then, using a 1/4 measuring cup, scoop crepe batter onto the pan. Use a spoon to even out the edges and make sure it is smooth.
- 4. Let cook for about 45 seconds – 1 minute. If you have a nonstick pan, you should be able to shake the pan and the crepe should slide back and forth. That is when you know you should flip.
- 5. Using a spatula, flip crepe (be careful!). Let the other side cook for about 30 more seconds. Again, you can perform the slide test to see if it’s done.
- 6. Top with nut butter, fruit, nuts, granola, muesli, yogurt, etc.
- Calories: 1281
- Sugar: 26
- Sodium: 88
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 255
- Protein: 33
- Cholesterol: 186
Originally, I was thinking that this recipe would yield only 2 crepes, because that is how many Lexi’s made, but I got 6 out of this recipe! #winning
I can’t wait to make these again. I have a really good idea for an interesting twist ;)
I can’t wait for this week to be over (It’s not even Monday, I know!), but Blake and I are going down to Kansas to see his family on Friday morning. One of his high school buddies is having an engagement party. I LOVE his family, so we are really excited to get away for a 3-day weekend!