Low-Carb Protein Crepes

Protein crepes drizzled with chocolate on a white plate with strawberries on it.

Deliciously simple this protein crepes recipe is made with just three ingredients and none of them are protein powder! They’re light, low-carb, gluten-free, and can be made into a sweet to savory breakfast depending on your mood.

Course Breakfast

Cuisine American

Keyword dairy-free breakfast, gluten-free, high-protein

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 176kcal

Author Shelby Stover

Equipment

1 Handheld mixer
1 Large pan

Ingredients

2 Eggs
1 teaspoon Tapioca flour
2 tbs Collagen powder
1 teaspoon Vanilla extract optional

Instructions

Preheat a non-stick pan (and spray with oil as needed) to below medium
In a bowl beat the eggs with a handheld mixer (and the vanilla if using).
Slowly add in the collagen powder and tapioca while you continue beating.
Whip for 1-2 minutes so everything is mixed and fluffly.
Portion half the protein crepe batter into the pan and wait for the middle to bubble. Then, wait a few more minutes (about ten in total).
Use a silicone spatula to flip the protein crepe and cook for 1-2 minutes on the other side.
Re-spray the pan and repeat with the other half of the batter.
Fold the protein crepes on your plate and drizzle with your favorites. Or, lay them flat and fill the crepes before rolling them up.

Video

Notes

Make sure to spray your pan with non-stick spray in between batches or you’ll never get the crepes off. Likewise, you could use something like coconut oil too.
Use a handheld mixer to beat the eggs, otherwise the collagen powder ends up chunky and that chunkiness will last through the cooking.
Protein crepes (any crepes) are super delicate. Use a thin silicone spatula to flip them and be very careful.
The breakfast protein crepes themselves aren’t sweet as I prefer to add sweetness in or on the crepes. However, if you want to sweeten them use vanilla stevia in place of regular vanilla extract.
Also, let them cook before flipping way longer than you think (about ten or more minutes). This helps you be better able to flip them. You want to make sure they're not shiny anymore. If they're shiny and not fully cooker/moving in the pan they will break.
A small non-stick pan with spray works best (versus a cast iron pan etc).
Make sure not to spread the batter or swirl the pan when you pour the crepe mix, it will create super thin spots and they’ll fall apart.
Though whey protein powder may be able to be used for collagen powder, vegan vanilla protein powder will cause a clumpy mess.
Makes 2 small crepes

Nutrition