For those who are cutting back on carbs, or simply want to increase the number of healthy proteins in their diet, these crepes are a suggestion to consider for a different breakfast or snack.

I decided to call these double protein crepes because they have 2 significant sources of protein: egg whites and protein powder (the one for making smoothies).

For a change, I had some frozen egg whites that I wanted to use but instead of making the classic molotof or a pavlova, I decided to try this crepes recipe that I had found by chance a while ago. In this case, I doubled the quantities because I had 8 egg whites.

At first, I was afraid to make these crepes, as it was mentioned that they had to be served immediately because they would lose their texture and became dryer and harder over time. However, I noticed that the powdered protein used as an ingredient was different from the ones I prefer (Iswari or Prozis whey/vegetable) that have less "weird" elements, so I decided to take the risk and make a few small changes.


Although they look similar to "normal" crepes, the texture of the dough after cooking is drier (but equally malleable), so it will be more enjoyable if served with some moist and/or creamy food.

• Egg whites - is the natural protein and the main ingredient of these crepes.
• Protein powder - replaces flour, and in this recipe, I used a protein with a banana-vanilla flavor, but you can use another flavor (such as chocolate) or neutral flavor if you want to make savory crepes.
• Milk - here you can use animal or vegetable milk, or simply water; in the original recipe they mentioned that these crepes dried very quickly after they were made, and to prevent this, I added some (oat) milk to the preparation (with the protein I used it worked ok, but you may not achieve the same result with other protein powders).
• Vanilla - this ingredient is optional, and its addition will also depend on the flavor of the protein used.

• Place the egg whites, milk, vanilla (if used), and protein powder in a bowl.
• Mix everything well until you get a fine and homogeneous cream. I advise you to mix using a hand mixer at minimum speed, as the whites are a somewhat viscous liquid and the protein has a very fine powdery texture, which makes it difficult to dissolve if we use a whisk (whites are not to be whipped).
• Heat a frying pan or crepe pan, over low heat and lightly oil with a few drops of oil or a little butter.
• When it's hot, pour part of the preparation into the skillet to form a thin film of dough (as in other crepe recipes).
• As soon as it is cooked (these crepes cook a little faster than those of common recipes) turn carefully and let it cook a few more seconds. It is important that they don't get overcooked, as they have less liquid content than any other crepes recipe and will have a drier texture.
• It is also very important to grease the crepe pan whenever you are preparing the next crepe, since they have no fat as an ingredient, and can easily stick to the bottom.
• This recipe yields approximately 8 crepes of about 22 cm in diameter.

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