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High Protein Crepes with Strawberries and Blueberries

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Prep Time45 min
Serves10

Light, tender, and impressively nourishing, these High Protein Crepes with Strawberries and Blueberries offer a healthy, restaurant-worthy upgrade to classic French crepes. A quick blend of cottage cheese, whole eggs, and egg whites creates a silky, protein-packed batter that cooks up paper-thin with a subtle hint of vanilla and sweetness.

INGREDIENTS

  • ¾ cup cottage cheese
  • 2 large eggs
  • ⅔ cup egg whites
  • 1 tablespoon avocado oil
  • ⅔ cup water
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Butter, for greasing pan
  • California Giant Strawberries and Blueberries for toppings
  • Whipped cream
  • Maple syrup

DIRECTIONS

      • Add all ingredients to a high speed blender and blend until smooth, about 30 seconds.
      • Transfer to batter to a medium mixing bowl; cover and refrigerate for 30 minutes.
      • Heat a 10” skillet over medium heat. Once the pan is warm, grease with a small amount of butter. Scoop ¼ cup of batter, add into the center of the pan and immediately tilt pan to create a large circle. Cook for about 1-2 minutes, or until the top is no longer glossy and bottom is set. Use a large flat spatula to gently flip and cook for another minute, or until bottom has set. Transfer crepe to large plate and repeat with remaining batter. Make sure to butter skillet before each crepe.
      • Fill your crepes with fresh whipped cream, California Giant Strawberries and Blueberries, and any other fillings or toppings you enjoy.

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