Monday, July 09, 2012

Delicious Grain-Free Protein Crepes

A couple of weeks ago I found this great looking Grain-Free Protein Crepes recipe that calls for coconut flour and ground flax seed in place of any grain flour.  I was a bit skeptical as I hadn't done any baking with coconut flour and supposed that they would be heavy and doughy.

I don't know why I thought that, because they are anything but!

And if you are a Weight Watcher, like I am, you may be afraid that coconut flour is very high in P+.  I was too, and thankfully, it is not!  Keep reading....

These crepes are soft and easy to roll up, and because they are not sweet, are really versatile. I made them for breakfast and served them with a sauce made from a mixture of protein powder, peanut butter and unsweetened almond milk... but you could top them with fruit, yogurt, syrup, and nuts, and they would be wonderful.  You could even do them with whipped cream or icecream for a real treat!

This recipe makes 4 crepes, and the day I made them, The Captain and I had 2 each for breakfast... and never even thought about lunch till well past our normal time... I think the next time I make them I will halve the ingredients and just make one each for us.  With toppings it will be enough I am sure.

I was a bit nervous about the crepe method because I had never made any before, but I did get the hang of it fairly quickly... you will too.  And if they don't look perfect, who cares?  If you are going to make them for guests, you may want to practise once beforehand ... but otherwise, roll up what you make and top and enjoy!

The recipe can be found at Gabby's Gluten-Free.  I didn't change a thing!  And Gabby gives you very good instructions on forming the crepe in the pan too.  The only thing I would add is to make sure that the crepe is loose in the pan before you try to flip it.

Spread the batter evenly over the bottom of your pan.

The first one didn't quite hit the centre when I flipped it!  But it turned out all right anyway.

Keep them warm till they are all cooked... then roll them up and top as you like!

The N.I. that I calculated is so very close to Gabby's that I am going to share hers with you.

Per serving of 2 cakes (half the recipe).
Weight Watchers P+ = 4.
Calories 189; Protein 14g; Carbohydrate 13g; Fat 9g; Fibre 8g.

That is almost unbelievable for such a large and filling serving of crepes!  And if you put fruit on top and a bit of yogurt, it will only 'cost' you another P+ or 2 for toppings. 

I made these a second time before I got this post published and wanted to update it...

These are topped with peach Chobani Greek yogurt and few slices of fresh mango.  I can hardly wait tot make them again!

You have GOT to give these a try!  And do check out the rest of the recipes on Gabby's Gluten-Free too - I have seen a few other things that I am going to be trying out very soon.


  1. So glad you like them! That mango crepe looks killer!

  2. I made these yesterday; well I made a half batch.

    For breakfast had them with fat free greek yogurt and homemade stewed blueberries.

    For lunch today, I reheated one (between 2 pieces of paper towel to avoid soggyness), then added warmed chopped chicken, some lettuce, green peppers, red onion and some fat free cheddar cheese. Rolled it up then topped with some salsa.....DELICIOUS!!

  3. Thanks for letting me know... I haven't tried them with anything but a sweet topping yet so will be trying this soon.


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