“Who’s up for ninths” Gluten-Free Protein Crepes

The transition to gluten-free is a bit of a drag. The first six weeks I stayed comfortably in the “naturally occurring gluten-free foods” with the exception of commercial gluten-free bread. So much was missing without the three C’s (cookies, crepes, and crackers) and changes need to be made. My first gluten-free recipe was a dark chocolate desiccated coconut cookies, they were worth the wait! Second was perfecting gluten-free protein crepes! Essentially crepes are a gluten-free no brainer, they aren’t expected to rise so as long as your mix has a little binding agent you’re golden! Here’s my recipe, gluten-free, no sugar added, protein crepes.

The first set is always a test batch, these crepes above were not spread thin or fast enough. Pictured above is cooking on the Cuisinart Griddler  we highly recommend this griddle because of its multi functionality with dual griddle/grill, and precise temps. (My step-mom has the upgraded model Cuisinart GR-150 Griddler Deluxe , it sears up to 500 degrees and for twenty dollars more it’s worth the investment. When ours shorts we will opt for the current model of the GR-150.)

^ Gluten-free, birthday Cake (@dymatize #iso100 ) Protein
Crepes with fresh strawberries & homemade strawb-key-lime jam, Vanilla Bean Aussie Yoghurt (@noosayoghurt)
^Chocolate Protein Crepes ? #glutenfree, #nosugaradded
No need for syrup; blueberry, kiwi, and apricots (my favorite fruit)! -Taking this photo was a race against tiny hands. I cropped Joey’s fingers out of the photo, the food photography struggle was real this morning.
Gluten Free Crepes + Protein
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Ingredients

  • 1 cup Gluten Free Flour
  • 3/4 cup Whey Protein
  • 1 cup Water
  • 1/4 cup buttermilk
  • 3 eggs
  • Butter for greasing the pan.

Instructions

  1. Heat cooking surface to 325 degrees.
  2. Whisk together flour and protein.
  3. In a separate bowl combine water, buttermilk, eggs.
  4. In 3 turns whisk liquids into the dry ingredient with balloon whisk or electric mixture with a whisk attachment, scraping the bowl in between each mixing. Whisking the crepe batter for at least a full minute is essential to activating the eggs. Better should be very thin.
  5. Pour 1/4 cup of batter onto flattop or 10' skillet and spread as thin as possible with crepe rake or flat utensil, spread the batter with urgency and then let it be, crepes tear easily.
  6. Cook about 3 minutes or until you can flip the crepe with a spatula. once flipped they only need a minute on the other side to cook.
  7. Serve hot or cold, savory or sweet, rolled, folded, or coned.
  8. Enjoy!!
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http://www.katiebonzer.com/gluten-free-protein-crepes/

These were delicious, you will find other gluten-free recipes on the blog in days to come for the time being, here is a Persimmon Cognac Pecan Bread (gluten-free, vegan) recipe.

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