Creamy Vanilla Bean Protein Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Protein Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Protein Crepes

Pan-seared protein-rich crepes whisked with aromatic vanilla bean paste and served with a silky Greek yogurt filling and fresh, vibrant strawberries.

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NUTRITION

458kcal
Protein
54.7g
Fat
8.7g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

1 oz vanilla protein powder

0.25 cup oat flour

0.5 cup Greek yogurt

1 tsp vanilla bean paste

1 cup strawberries

1 tsp coconut oil

0.25 cup almond milk

0.13 tsp sea salt

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PREPARATION

  • 1

    In a blender, combine egg whites, protein powder, oat flour, 2 tablespoons of Greek yogurt, half the vanilla bean paste, almond milk, and sea salt.

  • 2

    Blend until completely smooth; the batter should be thin and pourable like heavy cream.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.

  • 4

    Pour about 1/4 cup of batter into the center of the pan, swirling quickly to coat the bottom in a thin, even layer.

  • 5

    Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds.

  • 6

    In a small bowl, mix the remaining Greek yogurt with the rest of the vanilla bean paste.

  • 7

    Fill each crepe with the vanilla yogurt and strawberries, then fold or roll.

Creamy Vanilla Bean Protein Crepes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Protein Crepes

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Protein Crepes

Pan-seared protein-rich crepes whisked with aromatic vanilla bean paste and served with a silky Greek yogurt filling and fresh, vibrant strawberries.

NUTRITION

458kcal
Protein
54.7g
Fat
8.7g
Carbs
43.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup egg whites

1 oz vanilla protein powder

0.25 cup oat flour

0.5 cup Greek yogurt

1 tsp vanilla bean paste

1 cup strawberries

1 tsp coconut oil

0.25 cup almond milk

0.13 tsp sea salt

PREPARATION

  • 1

    In a blender, combine egg whites, protein powder, oat flour, 2 tablespoons of Greek yogurt, half the vanilla bean paste, almond milk, and sea salt.

  • 2

    Blend until completely smooth; the batter should be thin and pourable like heavy cream.

  • 3

    Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil.

  • 4

    Pour about 1/4 cup of batter into the center of the pan, swirling quickly to coat the bottom in a thin, even layer.

  • 5

    Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds.

  • 6

    In a small bowl, mix the remaining Greek yogurt with the rest of the vanilla bean paste.

  • 7

    Fill each crepe with the vanilla yogurt and strawberries, then fold or roll.