Egg Crepes

I originally picked these up on the Precision Nutrition forums - and I'm not sure who created them. I take no credit here. But recently I've been eating this a few days a week. I'm also posting it here because I frequently lose the link to the forum post I found this in. By putting it here, I'm assure I always have a way to find both the recipe and the post!

6 eggs (omega-3 eggs preferred)
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
stevia to taste
1/2 cup blueberries

You can add other ingredients - ground flax works pretty well, pumpkin pie spice mix makes for a more pumpkin-y flavor.


1) Mix the eggs, stevia, vanilla extract, and cinnamon in a mixing bowl or large pouring cup measure. Whisk them up until fully beaten.

2) Heat up a pancake pan or non-stick pan; coating it with a spray oil like olive oil is recommended but that depends on the pan.

3) Pour a thin layer of the egg mix on and let it fry. As soon as the edges begin to solidify, flip the crepe.

4) Add blueberries on top and fold the crepe and remove it from the heat.

These taste pretty much like "real" crepes, except the egg makes it a little fluffier and a lot less doughy. In my opinion, it's an improvement. The important thing to remember is that these are eggs. If you add too much to the pan at once, you'll get very fluffy, omelet-like crepes. Use a minimum amount for thin crepes.

According to Fitday, with large eggs this comes to:

492 kcals, 30.2g fat (9.3g saturated, 4.3g polyunsaturated, 11.4g monounsaturated), 15.3g carbohydrates (4g fiber), 37.9g protein, and 2g alcohol (from the vanilla).

It's a good way to start the day with a load of protein and hunger-suppressing fat, and with the blueberries added you're also getting a serving of low-glycemic index (and low glycemic load) fruit.

Share