Egg White Crepes with Fresh Berries and Truwhip Recipe
These light and fluffy egg white crepes are a healthy, protein-packed alternative to traditional crepes. Made with egg whites, oat flour, and unsweetened almond milk, they offer a low-calorie, gluten-free base that can be customized with sweet or savory toppings. Perfect for breakfast or a quick snack, these crepes are easy to make on the stovetop and pair wonderfully with fresh berries and a dollop of truwhip topping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (approximately 8 crepes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Batter
- 1 cup egg whites
- 1/4 cup original unsweetened almond milk
- 1/4 cup oat flour
- 1 tsp vanilla paste (optional - omit for savory crepes)
- 1 tbsp maple syrup (optional - omit for savory crepes)
Toppings
- 1 cup strawberries
- 1 cup blueberries
- 1 cup truwhip topping
Instructions
- Prepare the batter: In a large bowl, whisk together the egg whites, almond milk, oat flour, vanilla paste (if using), and maple syrup (if using) until the mixture is frothy and smooth.
- Heat the skillet: Place an 8-inch non-stick skillet over medium heat and lightly butter it to prevent sticking.
- Cook the crepes: Pour approximately 1/3 cup of batter into the heated skillet, tilting the pan gently to spread the batter evenly in a thin layer. Cook for 1-2 minutes until the edges set and the bottom is lightly golden.
- Flip and finish cooking: Carefully flip the crepe using a spatula and cook the other side for about 1 minute until cooked through. Remove the crepe from the skillet and repeat the process with the remaining batter, adding butter as needed.
- Add toppings and serve: Place the cooked crepes on a plate, top with fresh strawberries, blueberries, and a generous spoonful of truwhip topping. Serve immediately for best texture and flavor.
- Storage: Leftover crepes can be stored in the refrigerator for 3-5 days, wrapped tightly to maintain freshness.
Notes
- For savory crepes, omit the vanilla paste and maple syrup from the batter.
- You can substitute oat flour with almond flour or whole wheat flour if preferred.
- Non-stick skillet and moderate heat are important to prevent tearing and sticking.
- Adjust batter amount per crepe depending on your pan size for thinner or thicker crepes.
- These crepes freeze well; layer with parchment paper and store in an airtight container for up to 1 month.
