Crêpes with Protein Cheesecake Icing

Crêpes with Protein Cheesecake Icing
Sugar free
Time: 30min, Serves: 2

These protein packed crêpes are light and fluffy. Sweet crepes topped with blueberries and a cheesecake protein icing are sure to become a family favourite.

Ingredients

Crêpes:

3 T flour

1 T coconut flour

1/2 T tapioca starch

1/4 t baking powder

Water

Cheesecake icing:

1 T sugar free cheesecake pudding mix

15 g Nuzest vanilla protein powder

1 Stevia packet

Water

Clean Lean Protein

Clean Lean Protein

225g (9 Servings)

$38.00 SGD

Method

1. Place the flour, coconut flour, tapioca starch, baking powder together and blend until smooth. Adding water, as needed.

2. Blend the sugar free cheesecake pudding mix, Nuzest vanilla protein powder, Stevia together until smooth. Adding water, as needed.

3. Heat a non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

4. To serve, fill each crepe with blueberries (or fresh fruit of choice) and 1/3 drizzle with cream cheese icing and more fruit.

5. For more of Kim's amazing recipes visit her at www.thecoconutdiaries.net.

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