Everybody loves some good and simple crepes. You can make them salty or sweet and they can go hand in hand with other salty or sweet fillings
Mix up all the dry ingredients and mix up all the wet ingredients separately.
Combine by pouring the liquid mix into the dry one and mixing it up yet again. Let the mix rest for around half an hour
Fry the crepes like you normally would
Even with a non-stick pan, these stick because of the high protein content.
Gently pry up one edge with a fork, then slide a spatula underneath and flip it.
Once flipped, it releases easily and doesn’t sticky any more
Wheat gluten (VWG) isn’t a complete protein, so adding lysine makes the recipe nutritionally more self-contained.
If you’re already getting enough lysine from other foods in your diet, you can leave it out
These aren’t going to have the delicate texture of traditional crepes.
The high protein content makes them noticeably chewier and a little more substantial.
That’s the trade-off
This recipe uese low fat milk (made with low fat milk powder) and homemade liquid whey.
This recipe also uses eggs that are EU - M sized (around 60g per egg).
The serving size is measured for a 25cm crepe pan