Grain Free Affair: The World's Easiest Protein Powder Crepes

Nutritional Info – recipe serve one.
Basic Crepes:
Calories: 157 cals Fats: 7g Protein: 25g Net Carbs (carbohydrates minus dietary fibre): 2g Dietary Fibre: 0g Total Carbs: 2g Sugar: 2g

Crepes with Cottage Cheese & Blueberries
Calories: 217 Fats: 7g Protein: 32g Net Carbs (carbohydrates minus dietary fibre): 8g Dietary Fibre: 1g Total Carbs: 9g Sugar: 6g

5g of slivered almonds = 29 calories, 2.5g of fat, 1g of carbs & 1.1g protein.
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This recipe for protein powder crepes has got to be the easiest, quickest recipe going around. With three ingredients & a measly 157 calories they make their way into my week quite regularly.

For sweeter crepes & a stronger vanilla flavor; add: 1 tsp. of vanilla extract and 3 – 5 drops of stevia drops.
Any flavor protein powder will work great for sweet based crepes.

Basic Crepes:

One Scoop (20g) - vanilla/plain protein powder
1 whole egg + 1 egg white
1 Tbsp. – almond milk (any milk will work for this recipe)

If you're serving the crepes with the cottage cheese ice cream prepare that first.

Combine all of the ingredients.

Whisk until smooth and no clumps of protein powder remain.

Lightly grease a small fry pan and set the heat to low – medium.

I found using an ice cream scoop really helpful in equally dividing the mixture into 4 crepes. Fill the scoop about 2/3 of the way full with the mixture and pour into the pan swirling gently to coat the base.

After about 10 – 20 seconds gently check the edge of the crepe with your fingers or a spoon to see if you are able to flip it over, when the edge is easy lifted turn the crepe over. Cook the other side for a further 10 – 20 seconds. Repeat with the remaining mixture.

Cottage cheese & blueberry ice cream:

50g – cottage cheese (I use the delicious & creamy ‘Farm Paris Creek – Quark cottage cheese 99.8% fat free’)
30g + 5g (for garnish) – blueberries, fresh or defrosted

Optional:
4 drops – stevia drops
¼ tsp. – vanilla extract

Combine all of the ingredients and mash together with a fork, if you’re after a sweeter taste add the vanilla extract & stevia.

Fill an ice cream scoop with all of the mixture and pat it down with the back of a spoon. Release it onto a plate and pop in the freezer.
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The 'ice cream' should be partially set (which is how you want it) in around 30 minutes.

Reheat your crepes in the microwave for 20 seconds, top with the ice cream, a pinch of slivered almonds and a sprinkling of desiccated coconut & serve with wedges of lemon.