Full of protein! Versatile! A great base for breakfast, lunch or snack. You can enjoy these with a sweet or savoury topping. I have topped these with a berry and chia jam and yoghurt but you could enjoy them with guacamole, grated cheese, tomato and avocado, and ham. The options are endless. It’s super quick to put this batter together. You could double the recipe and store it in the fridge and use it throughout the week.

High protein crepes

Ashleigh Butler

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Servings 5 crepes

Ingredients

  

1x2x3x

• 1 cup chickpea flour
• 1 cup milk
• 2 eggs
• 1 tsp baking powder
• Pinch of salt

Instructions

 

• Simply blend all of the ingredients in a blender until well combined. 
• Place a frypan on medium to low heat and add a teaspoon of butter. Once the butter is bubbling but not burning add 1/3 of a cup of the batter in the middle of the pan. Stretch it out by tilting the frypan to create an even circle. Cook the crepe for 2 minutes each side. Checking as you go to make sure they aren’t burning.
• Repeat with the remaining batter or store in the fridge in a sealed jar or container.

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