These egg white crepes are a high protein health breakfast for any morning and go great with your favorite sweet or savory fillings!
Personally, it took me a long time to come around for pancakes as a desired breakfast option. I just always thought they were kind of bland and really soggy. Even still, I like a hearty, healthy pancake over any traditional plain pancake. I know that makes me in the minority as everyone has a raging obsession with pancakes, but I’ve always been more of a waffle girl myself. What can I say? I’ve never been that much of a rebel, so I rebel in my own under-the-radar ways?
But anyway, when we moved to our first house, we were surrounded by at least three super popular crepe restaurants, and that’s where my curiosity peaked. These circular wafer-thin breakfast anomalies that never got soggy could be folded or rolled, then stuffed with savory or sweet ingredients for the ultimate breakfast. I was hooked!
My goal here was to get a crepe that was high protein enough to be considered a healthy breakfast but didn’t just taste like an egg white in crepe form. It took a few tries to get the right mix of oat flour to eggs, but I’m super happy with the result! These babies are sturdy enough to hold your favorite toppings and healthy enough for breakfast any morning. Depending on how you feel about meal prepping eggs, you could meal prep these and have them for breakfast all week!
The one downside here is that crepes take a decently long time to make as you have to make them one by one in an 8-inch skillet. Unless you have 10 burners and 10 nonstick skillets to go at once, it takes a fair amount of time. So, this is probably more of a weekend treat but still healthier than your traditional crepe recipes!
I highly suggest trying out my peanut butter syrup recipe to go on top of these crepes. I promise you won’t regret it!
How to Make Egg White Crepes
I don’t have that many “how-to” photos because this recipe is so quick and easy! Start by adding your ingredients into a bowl! If you want savory crepes, then omit the vanilla extract and maple syrup. (Don’t have oat flour? How to make oat flour in one minute here!)
Whisk your ingredients really well until the mixture is almost frothy. You want to make sure the oat flour is fully incorporated. Unlike all my other recipes using oat flour, you don’t really have to sit and wait for the oats to absorb the liquid in this one. It didn’t seem to make a difference either way!
From here, you’ll use 1/3 cup batter at a time in a buttered (or greased) non-stick skillet to make your crepes. I don’t have any pictures of this because it goes fast, and I only have so many hands to cook and take pictures simultaneously. I used my pancake spatula to flip the crepes.
The first couple of times, they fell apart and crumbled, but after a few practice tries, I figured it out. There is no special trick. You just have to get used to handling these delicate little breakfast treats and make sure they are completely set before you flip them.
Let’s talk ingredient swaps:
Egg Whites – I suggest using liquid egg whites from the carton. If you use fresh egg whites, you may have to whisk a lot longer as they are typically thicker than the carton stuff.
Almond Milk – If you are going to make sweet crepes, you could use a sweetened or vanilla version of any milk. If you are going savory, then make sure to stick with the original or a less sweet version. You could use any cow’s milk here as well (whole, 2%, non-fat, etc.). Traditional crepes use a mix of half and a half, plus whole milk.
Oat Flour – I make big batches of oat flour at a time and keep them on my counter because I use it so fast. It’s easy. You can make it in one minute or less! If you want to sub out this flour, I’d try either chickpea or whole wheat flour instead.
Vanilla Extract & Maple Syrup – optional. Omit if you want to use savory toppings in your crepes.
Egg White Crepes
- 1 cup strawberries
- 1 cup blueberries
- 1 cup truwhip topping
- Mix all ingredients in a large bowl, whisking until frothy. Heat a buttered 8-inch non-stick skillet to medium.
- Adding 1/3 cup batter to the skillet, cook for 1-2 minutes until set, flip and cook on the other side. Remove from the skillet, repeat with remaining batter 1/3 cup at a time.
- Add desired toppings and serve immediately. They will also keep in the fridge for 3-5 days.