Easy, High Protein Sourdough Crepes Recipe
These easy sourdough crepes are high in protein and easy to whip up for any weekday breakfast or special occasion. They are slightly thicker than a traditional crepe and have a delicious sourdough tang. Spread them with jam, fresh fruit, or whipped cream for a tasty and filling treat!
Equipment
- 1 Blender or food processor
- 1 Cast iron skillet (or nonstick pan) 10-12"
- 1 Wide spatula
Ingredients
- 1 cup cottage cheese
- 6 eggs
- 1/2 cup active sourdough starter
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- 2 tbsp raw honey
- 1/2 tsp unrefined salt
- coconut oil or butter for greasing the pan
Instructions
- Heat a cast iron skillet or nonstick pan over medium heat while you prepare the crepe batter.
- Combine the cottage cheese, eggs, sourdough starter, melted coconut oil, vanilla extract, honey, and salt in a blender. Mix until the batter is a smooth consistency.
- Once your pan is preheated, put a little bit of coconut oil or butter into the pan. Add about 1/4 cup of crepe batter to the pan, as thinly as you can. Keep in mind these crepes are thicker than a traditional crepe.
- Cook the crepe for 2-3 minutes or until it starts to bubble up and is getting crispy on the edges.
- Carefully flip the crepe and cook an additional minute or two until it is cooked all the way through. Remove the crepe to a plate.
- Add more oil or butter and continue cooking all of the remaining batter.
- Add your favorite toppings, roll up and enjoy warm!