Gluten-Free Protein Crepes

Ever since I started college back in 2008, my TV watching sort of went down the drain. Freshman year in the dorms I was too busy making friends and my sophomore, junior, and senior year, I straight up just didn’t own a TV. Then, after college, I moved in with Blake and have been sort of ignoring the fact that we have a giant screen TV in our living room (men).

Long story short, a little something called Netflix was introduced to me and now I’m hooked! Blake and I just finished watching White Collar (OMFG best show ever) and now we just started Orange is the New Black. Oh TV, you are such a waste of time.

But these crepes, definitely are NOT a waste of time! They were my pre and post workout snack/meal today. I ate some before my workout and some after. I gave my body what she was craving!

I got the idea to make crepes today after they popped up on my newsfeed on Facebook. Lexi’s Clean Kitchen had a version on her blog this morning, which she modified from the cookbook Stack’d. My recipe was also modified…I added grains and lots of delicious toppings!

Like peanut butter, banana, and honey (my favorite childhood sandwich).

And Noosa Honey Yogurt (my new favorite yogurt….I eat it every day!) with fresh blueberries and Seven Sunday’s Museli.

Originally, I was thinking that this recipe would yield only 2 crepes, because that is how many Lexi’s made, but I got 6 out of this recipe! #winning

I can’t wait to make these again. I have a really good idea for an interesting twist 😉

I can’t wait for this week to be over (It’s not even Monday, I know!), but Blake and I are going down to Kansas to see his family on Friday morning. One of his high school buddies is having an engagement party. I LOVE his family, so we are really excited to get away for a 3-day weekend!

Basic Ingredients

2 eggs, large
1 tablespoon honey
1/4 cup all-purpose gluten free flour mix
1/4 cup brown rice flour (or another 1/4 cup of all-purpose gluten free flour mix)
1/2 cup unsweetened vanilla almond milk
1/2 ripe banana, mashed
1 teaspoon vanilla extract
2 scoops Designer Whey Vanilla Protein Powder

How to make Gluten-Free Protein Crepes

First, mash banana in a large bowl until smooth and liquidy. Then, add eggs, honey, and milk and mix.
Next, add the rest of the ingredients and mix until smooth. The batter should be soupier than pancake mix.
Heat a large pan to medium/high heat and spray with nonstick cooking spray or coat with butter. Then, using a 1/4 measuring cup, scoop crepe batter onto the pan. Use a spoon to even out the edges and make sure it is smooth.
Let cook for about 45 seconds – 1 minute. If you have a nonstick pan, you should be able to shake the pan and the crepe should slide back and forth. That is when you know you should flip.
Using a spatula, flip crepe (be careful!). Let the other side cook for about 30 more seconds. Again, you can perform the slide test to see if it’s done.
Top with nut butter, fruit, nuts, granola, muesli, yogurt, etc.

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