Protein crêpes are fantastic. They take under ten minutes to make and there are lots of different ways to make them. They're also extremely low in carbs and fat so what you get is a nice high-protein wrap to fill with all sorts of deliciousness. These ones here, for example, are 101.4kcals, 2.8g carbs, 19.2g protein, and 1.2g fat. That's for both of them, without the cheese. With the cheese, we're talking about 164.8kcals, 3.8g carbs, 22.6g protein and 6.3g fat :-)
Now, someone asked me to compile a list of my favorite crêpe-filling cheeses and this is what I came up with: 1. Feta, 2. Buffalo Mozzarella, 3. Queso Panela, 4. Anthotiro, 5. Mascarpone, 6. Sharp English Cheddar, 7. Wensleydale, 8. Ricotta, 9. Gruyere, and 10. Kefalotiro. There's others, of course, but these are my top ten.
They all vary in sharpness, texture, and depth but damn are they tasty stuffed into crêpes! You can also combine them to make insane fillings too; mix them with creamy mushrooms or spinach or even add some nuts (walnuts and pine nuts are wonderful) or dried fruits (like cranberries or apricots).
When I'm feeling lazy though, I usually just use one cheese and the one I use the most is feta. I've uploaded some Feta-filled Protein Quesadillas on the blog before and Feta Protein Pancakes and Feta Protein Pancake Sandwiches. Why so much feta stuff? I don't know, I just love feta - I love its saltiness and the way it melts, becoming soft and almost creamy. It's gorgeous on salad (hail the Greek salad), crumbled on veggies, eaten with sweet potato fries (a personal favorite) and it's also gorgeous in protein crêpes or quesadillas ;-)
1 large egg white (48ml)
1/8 cup of pea protein powder (17g)
1/8 cup of milk (32ml)
First, blend all the above ingrediens together to form a smooth batter.
I used cartoned coconut milk but any milk will do the job here (a hazelnut or almond milk would be lovely!) You can 'season' the batter too before cooking it - add salt, peper, herbs, or spices. You can also add flaxseed or hemp seeds to make your crêpes nuttier in flavor and add some nice omega 3 fatty acids to the mix ;-)
OK. Once your batter is ready, panfry it by spreading it thinly on a hot-hot-hot nonstick pan further nonsticked with some coconut oil, PAM, or a bit of butter.
That's it. The above mix yielded two crispy and delicious little crêpes which I filled with 12 grams of Greek feta cheese. You can make a large one though, and just fill it with all the cheese. It's entirely up to you, your level of hunger and, of course, your taste buds ;-)