High Protein Pistachio Crepes
These high protein pistachio crepes are everything you didn’t know you needed—light, flavorful, and absolutely bursting with that naturally sweet, nutty pistachio flavor. Whether you’re already pistachio-obsessed (hi, same) or just curious about how to upgrade your usual breakfast rotation, this pistachio crepe recipe is about to become your new favorite thing.
Servings: 1
Calories: 505.2kcal
Ingredients
Wet:
- 50 g Large Brown Egg (Vital Farms)
- 160 ml Nonfat Milk (Whole Foods)
- 7 g Pistachio Paste (Gusto Etna)
Dry:
- 30 g Unbleached All-Purpose Flour (King Arthur)
- 15 g Vanilla Protein Powder (Quest)
- Pinch of Salt
- ½ tsp Baking Powder
- Olive Oil Spray
Pistachio Cream:
- 113 g 0% Milkfat Yogurt (Fage)
- 7 g Pistachio Paste (Gusto Etna)
- 1 tbsp Water
Toppings:
- 7 g Sweet Cinnamon Pistachios (chopped (Wonderful))
- 10 ml Sugar Free Syrup (Mrs Butterworths)
Instructions
Wet:
- Mix your ingredients together in a mixing bowl until smooth.50 g (1) Large Brown Egg, 160 ml (0.66 cups) Nonfat Milk, 7 g (0.5 tbsp) Pistachio Paste
Dry:
- Directly add in the dry ingredients and whisk. It’s okay if there are clumps.30 g (0.25 cups) Unbleached All-Purpose Flour, 15 g (1.5 tbsp) Vanilla Protein Powder, Pinch of Salt, 1/2 tsp Baking Powder
- Grab another mixing bowl and place a sieve on top. Pour the batter through to smooth it out through the sieve. This will get rid of any clumps and ensure you have a perfectly smooth batter for your crepes.
- In a medium nonstick pan, spray with a spritz of olive oil and heat on low to medium.Olive Oil Spray
- Grab a ladle and pour out some batter in a swirl motion. Then pick up the pan and move it around to evenly coat into a thin layer. Ensure it’s not too thick or too thin that there are holes.
- Let it sit and once bubbles start to create, the edges will begin to lift up. At this point, grab a spatula and careful get it under the crepe and flip it over. It should come off easily.
- Repeat until all the batter is used. I usually spray more oil after every 2 crepes. The batter should make 5-6 crepes.
Pistachio Cream:
- While your crepes cook, in a small bowl, add in your cream ingredients. Add more or less water to get desired consistency. It should be a velvety smooth filling. Set aside.113 g (0.5 cups) 0% Milkfat Yogurt, 7 g (0.5 tbsp) Pistachio Paste, 1 tbsp Water
Assemble:
- Once your crepes are ready, add a dollop of cream to one half of one crepe. Fold it over in half and then half again to create a triangle.
- Place in your serving dish. Repeat until you have filled all the crepes, leaving some cream behind for topping.
Toppings:
- Once your crepes are assembled, top with chopped sweet pistachios and a drizzle of sugar free syrup. Then dig in and enjoy!7 g (1 tbsp) Sweet Cinnamon Pistachios, 10 ml (2 tsp) Sugar Free Syrup
Video Tutorial
Nutrition Information
High Protein Pistachio Crepes
Serving Size
1 Serving
Amount per Serving
Calories
505.2
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2.9
g
18
%
Polyunsaturated Fat
1.9
g
Monounsaturated Fat
4
g
Cholesterol
198.9
mg
66
%
Sodium
276.5
mg
12
%
Potassium
611.2
mg
17
%
Carbohydrates
41.5
g
14
%
Fiber
3.1
g
13
%
Sugar
13.1
g
15
%
Protein
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.