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Strawberry protein crepes are soft and tender wraps filled with fresh strawberries and creamy coconut yogurt. They come together so quickly and are egg free and dairy free so everyone can enjoy a nourishing breakfast that feels truly special. With plant-based protein and bright fruit they are my favorite way to turn an ordinary morning into something memorable.
The first time I made these crepes I was a little skeptical but the batter cooked up perfectly thin and tender. Now I make them whenever we have extra berries on hand or want something extra cozy for breakfast.
Ingredients
- Vegan protein powder: adds a boost of protein content look for ones with neutral or vanilla flavors
- Sparkling water or regular water: sparkling adds lightness to the batter giving extra lift
- All purpose flour: creates that classic crepe texture use a fine high quality brand
- Cornstarch: helps the crepes hold together and keeps them silky
- Granulated sugar: adds just the right hint of sweetness opt for unrefined if you prefer
- Almond milk: brings moisture and a pleasant mild flavor use unsweetened for best crepe flavor
- Coconut oil: keeps crepes soft and helps with browning choose high quality and refined for less coconut taste
- Strawberries for serving: juicy and naturally sweet use ripe and flavorful berries
- Vanilla coconut yogurt: creamy topping that makes every bite taste like dessert
Step-by-Step Instructions
- Mix Protein Mixture:
- Whisk the vegan protein powder and quarter cup sparkling water in a small bowl until there are no lumps and the powder is totally incorporated. This step prevents gritty bits later.
- Prepare Dry Ingredients:
- In a large bowl whisk the flour cornstarch and sugar together. Take a minute or two to ensure the mixture looks well combined with no pockets of dry starch.
- Combine Wet and Dry:
- Pour the protein mixture remaining sparkling water almond milk and melted coconut oil into the large bowl. Whisk well so the batter becomes smooth and pourable like heavy cream. Take your time to make sure the flour is fully absorbed.
- Heat and Grease the Pan:
- Add a small pat of coconut oil to your nonstick pan and heat over medium. Make sure the whole surface has a thin coat so the crepes do not stick or get dry edges.
- Cook the Crepes:
- Pour about one third cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin even circle. Let the crepe cook until the top looks set and edges release from the pan about two minutes. Use a flexible spatula to flip the crepe then cook another thirty seconds until light golden spots appear and bubbles rise.
- Repeat and Serve:
- Transfer the cooked crepes to a plate and cover to keep warm. Continue with the rest of the batter adding a bit more coconut oil if needed. Serve stacked with strawberries and dollops of coconut yogurt.
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I always look forward to using the first local strawberries of the season in these crepes. The sweet flavor of the berries is so bright it brings back memories of summer mornings with my sisters gathered around the table each of us building our perfect crepe.
Storage tips
Store leftover crepes in an airtight container in the fridge for up to four days. Let them cool fully before stacking. For freezing place a sheet of parchment between each crepe and keep them sealed in a freezer bag. Reheat gently in the microwave or a warm skillet.
Ingredient substitutions
If you want to switch things up try using oat milk instead of almond or swap in a favorite non dairy yogurt for the topping. A gluten free flour blend works beautifully but avoid single nut or coconut flours as they change the texture. Maple syrup or coconut sugar can replace granulated sugar.
Serving suggestions
These crepes are delicious rolled with berries but you can also fill them with sliced bananas or a spoonful of your favorite jam. If you want extra crunch sprinkle with toasted chopped nuts or a dusting of cocoa powder.
Cultural/historical context
French in origin crepes have been adapted all over the world. What makes this version special is the focus on plant based ingredients without sacrificing that signature delicate texture. I love how a centuries old dish can feel entirely new and so inviting.
Frequently Asked Questions About Recipes
- → How do I achieve thin, tender crepes?
Use a smooth batter and quickly swirl it in a hot, nonstick pan. Cooking over medium heat ensures even results.
- → What's the best plant-based protein for these crepes?
Choose a neutral-flavored vegan protein powder, such as pea or soy, to avoid overpowering the crepes' mild taste.
- → Can I make the batter ahead of time?
Yes, the batter can be prepared and refrigerated for up to 24 hours before cooking. Stir well before using.
- → How should leftover crepes be stored?
Cool completely, layer with parchment, and store in an airtight container in the fridge for up to 4 days.
- → Is it possible to freeze these crepes?
Yes, freeze them between layers of wax paper in a container or freezer bag. Warm gently before serving.