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Plate of high protein egg white crepes with fresh ingredients

High Protein Egg White Crepes

Enjoy these warm, paper-thin crepes that are light, protein-packed, and perfect for topping with seasonal fruits like strawberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup egg whites (about 8 large egg whites or carton equivalent) Using carton egg whites reduces waste.
  • ½ cup milk (or milk alternative such as unsweetened almond milk or oat milk) Choose a dairy or non-dairy option.
  • ¼ cup whole wheat flour Can be swapped for all-purpose flour for a lighter texture.
  • 1 teaspoon vanilla extract Omit for savory crepes.
Toppings
  • to taste Fresh strawberries, sliced (or other seasonal berries) Toss with lemon juice and sugar for extra flavor.
  • as needed Cooking spray or oil for the pan (light olive oil, coconut oil, or butter) Use a thin layer to avoid frying the crepes.

Method
 

Preparation
  1. In a bowl, whisk together egg whites, milk, whole wheat flour, and vanilla extract until smooth.
  2. Blend the batter in a blender for 10–15 seconds for a creamy texture. Let it rest for 5–10 minutes.
  3. Heat a non-stick skillet over medium heat and lightly coat with cooking spray or oil.
Cooking
  1. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly.
  2. Cook for 1–2 minutes until edges lift, then flip and cook for an additional minute.
  3. Repeat with remaining batter, stacking cooked crepes on a plate.
Serving
  1. Serve warm topped with fresh sliced strawberries.

Notes

Refrigerate cooked crepes for up to 3–4 days or freeze for up to 2 months. To reheat, use a non-stick skillet or microwave covered with a damp paper towel.