High Protein Sweet And Savory Crepes Recipe By Tasty

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
• Add in the remaining milk and mix again until the batter is thin and smooth.
• Heat a nonstick pan over medium heat.
• Add the butter and onions to the pan. Cook until browned.
• Add garlic, spinach, and salt, and stir until spinach is wilted.
• Remove the spinach mixture and clean the pan.
• Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
• Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
• Using a spatula flip the crepe over and cook through, about 2 minutes.
• Repeat with remaining batter.
• Preheat oven to 350°F (180°C).
• Lay the crepes on a baking sheet.
• Place one slice of cheese in the middle of a crepe.
• Top the cheese with 2 slices of ham and the spinach mixture.
• Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
• Bake the crepes for 5 minutes or until yolk is at the desired consistency.
• Enjoy!

PROTEIN CREPES

Steps:

• Whisk flour, milk, egg whites, olive oil, and cinnamon together in a large bowl until batter is smooth.
• Lightly spray a skillet with cooking spray and set over medium heat. Pour 1/4 cup batter into the skillet and rotate skillet so batter spreads to the edges in a thin layer. Cook until bottom is lightly browned, about 2 minutes. Flip and cook other side until bottom is lightly browned, about 2 more minutes. Repeat with remaining batter.
• Mix Greek yogurt and jelly together in a bowl. Spoon a layer of yogurt mixture onto each crepe; roll crepe around filling. Place rolled crepes on serving plates and top with remaining yogurt mixture. Sprinkle each crepe with cinnamon.

HIGH-PROTEIN SWEET AND SAVORY CREPES RECIPE BY TASTY

Steps:

• If making the savory filling, preheat the oven to 450°F (230°C).
• In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
• Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
• When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
• Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
• If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
• Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
• Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
• Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
• Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
• Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
• Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
• Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
• Enjoy!

SAVORY SOUTHWESTERN CREPES

Steps:

• In a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil.
• Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm.
• In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted.
• In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used.
• To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side.

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!