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Strawberry Shortcake Protein Crepes Recipe

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4.1 from 2 reviews

Delight in these light and healthy Strawberry Shortcake Protein Crepes, perfect for a nutritious breakfast or snack. Made with vegan protein powder, egg whites, and sweetened with pure maple syrup, these crepes are topped with sautéed strawberries and coconut whipped cream for a naturally sweet, guilt-free indulgence.

  • Total Time: 20 minutes
  • Yield: 1 serving (approximately 3 crepes)

Ingredients

Crepes

  • 1/2 tablespoon coconut oil
  • 1 scoop genuine health fermented vegan proteins+
  • 1/2 cup + 2 tablespoons egg whites
  • 1 tablespoon pure maple syrup
  • 2 tablespoons almond milk

Topping

  • 1 1/2 cups sliced strawberries
  • 1 tablespoon pure maple syrup
  • 1/3 cup coconut whipped cream*
  • 1 tablespoon flaked coconut
  • 1 fresh strawberry (for garnish)

Instructions

  1. Prepare the batter: Add the crepe ingredients to a small food processor or blender and blend until smooth to create a thin pancake batter. If the batter is too thick, add more almond milk gradually to reach the right consistency.
  2. Heat the pan: Place a large, non-stick pan or griddle over medium heat and add the coconut oil, ensuring it coats the cooking surface evenly.
  3. Cook the crepes: Pour a thin layer of batter using a ladle onto the heated pan. Swirl the batter with the back of the ladle to make a 6-7 inch diameter crepe. Cook for about 30 seconds until bubbles form, then carefully flip and cook for another 30 seconds until lightly browned.
  4. Repeat to finish batter: Continue the process to cook all batter, making approximately 3 crepes total. Keep cooked crepes covered to stay warm.
  5. Sauté strawberries: In the same pan, add sliced strawberries and maple syrup. Cook over medium heat, stirring gently until strawberries soften and the sauce thickens slightly, then remove from heat.
  6. Assemble crepes: Place crepes side by side on a large plate. Divide the cooked strawberries equally to fill each crepe, then top with a dollop of coconut whipped cream.
  7. Fold and garnish: Fold the edges of the crepes over the filling, then add another dollop of coconut whipped cream on top and sprinkle with flaked coconut. Garnish with a fresh strawberry for presentation.
  8. Serve: Enjoy your delicious and protein-packed strawberry shortcake crepes immediately while warm.

Notes

  • Coconut whipped cream can be purchased or homemade using chilled coconut milk.
  • If batter is too thick, add almond milk 1 tablespoon at a time to achieve thinner consistency.
  • For vegan option, substitute egg whites with a plant-based egg replacer but cooking times may vary.
  • Use fresh, ripe strawberries for the best natural sweetness.
  • Author: Monica
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/strawberry-shortcake-protein-crepes-recipe/