These authentic-tasting crepes are absolutely delicious, with added protein (over 37g per serving)!
American pancakes tend to have a raising agent such as bicarb, but French crepes are wafer thin and light. The Lemon Cheesecake whey adds just a delicate hint of lemon for that classic pancake day vibe, but of course, you can change it up and top with whatever you fancy!
100g plain flour
1 tbsp caster sugar
1/4 tsp salt
2 scoops (60g) Efectiv Lemon Cheesecake Whey (a vegan substitute can be used)
2 medium eggs
350ml soya milk
In a large mixing bowl add all the dry ingredients and mix well.
Make a well in the middle of the dry mix and add in the two eggs, whisking them in.
Gradually add in the milk, whisking to combine until a runny (single-cream-like consistency has formed, you can use a blender if you wish). Let the batter stand at room temperature for around 15 minutes until it bubbles on top.
Heat up a 24cm non-stick crepe pan, drop a ladle of batter into the centre of the pan and swirl until it has spread out and evenly coated the pan with a thin layer.
Cook for around 1-2 minutes and then flip and cook for 1 minute more.
Repeat until all the batter is used (you should have 8 24cm crepes in total)
Top with berries and icing sugar, freshly squeezed lemon, or your favourite toppings.
Calories 438 (minus toppings)
I use Efectiv Nutrition Whey. Order with code FBM10 for 10% off whey protein and other supplements at EfectivNutrition.com