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High-Protein Oat & Buckwheat Crepes

Close-up of three folded high-protein oat & buckwheat crepes stacked on a light ceramic plate.
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Make these simple, high-protein crepes using oat flour and buckwheat flour for a nutritious breakfast or light meal. This recipe yields light, rustic crepes perfect for sweet or savory fillings.

Ingredients

Scale
  • 1/2 cup oat flour (or rolled oats blended until fine)
  • 1/2 cup buckwheat flour
  • 1 scoop (about 25g) vanilla or unflavored protein powder
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1 tablespoon maple syrup or honey (optional, for sweet crepes)
  • 1/4 teaspoon salt
  • 1 teaspoon melted coconut oil or butter, plus more for the pan

Instructions

  1. Combine the oat flour, buckwheat flour, protein powder, and salt in a medium bowl. Whisk these dry ingredients together well.
  2. In a separate bowl, whisk the egg, milk, and maple syrup (if using).
  3. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix; a few small lumps are fine.
  4. Stir in the melted coconut oil or butter. Let the batter rest for 10 minutes. This allows the flours to hydrate fully.
  5. Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly grease the pan with coconut oil or butter.
  6. Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift and tilt the pan so the batter spreads thinly and evenly across the bottom.
  7. Cook for 2 to 3 minutes until the edges look dry and the bottom is lightly golden brown.
  8. Carefully slide a thin spatula under the crepe and flip it. Cook the second side for about 1 minute.
  9. Slide the finished crepe onto a plate. Repeat with the remaining batter, lightly greasing the pan between crepes as needed.
  10. Serve immediately with your choice of filling.

Notes

  • For a savory crepe, omit the maple syrup from the batter and add a pinch of black pepper.
  • If your batter seems too thick after resting, add milk, one tablespoon at a time, until it reaches a thin, pourable consistency.
  • These crepes are excellent for meal prep. Store cooled crepes between sheets of parchment paper in an airtight container in the refrigerator for up to three days.
  • To make gluten free high protein breakfast wraps, use slightly less liquid for a firmer texture.

Nutrition

Find it online: https://blissbatter.com/high-protein-oat-buckwheat-crepes/