These High-Protein Crepes are made with chickpea flour for a nutritious, protein-packed twist on a classic. Filled with creamy cream cheese, smoked salmon, and fresh toppings, they make a delicious and satisfying meal any time of day!
Table of Contents
Ingredients
- Chickpea flour – High in protein and fiber, creates a sturdy yet soft crepe. A staple for making high protein crepes.
- Salt & garlic powder – Enhances flavor without overpowering the filling.
- Olive oil – Prevents sticking and adds a hint of richness.
- Cream cheese – Provides a creamy, tangy contrast to the savory fillings.
- Smoked salmon – Rich in protein and omega-3s, adds a salty, smoky depth, making it perfect for high-protein crepes.
- Capers & red onion – Give a briny, sharp bite that balances the richness.
- Avocado – Adds creaminess and healthy fats for extra satisfaction.
- Dill or chives – Brings freshness and complements the salmon.
- Black pepper – A finishing touch to enhance all the flavors.
Alternative Ingredients
- Chickpea flour – Almond flour (for a nuttier taste, but texture will be different)
- Smoked salmon – Cooked turkey or tofu (for a different protein option in high-protein crepes)
- Capers – Chopped olives (for a similar briny flavor)
- Dill or chives – Parsley or green onions (for a fresh herbal touch)
- Avocado – Cucumber slices (for a lighter, crisp texture)
Nutritional Benefits
- High in protein – Chickpea flour and smoked salmon provide a substantial protein boost in these crepes.
- Rich in healthy fats – Avocado and smoked salmon offer heart-healthy omega-3 fatty acids.
- Packed with fiber – Chickpea flour and avocado help support digestive health.
- Low in carbs – A great option for those following a low-carb or keto diet.
- Rich in vitamins and minerals – Provides essential nutrients like vitamin D (from salmon) and vitamin E (from avocado).
- Supports muscle health – High-quality protein helps in muscle repair and growth.
Expert Tips
Use a thin layer of batter – For best results, spread the batter thinly in the pan to ensure the crepes cook evenly and stay soft.
Make mini crepes – Smaller crepes are easier to handle and can be stacked or folded for a fun presentation.
Add a squeeze of lemon – A small amount of lemon juice in the filling can brighten the flavors and add a fresh zing to your high-protein crepes.
Experiment with herbs – Try adding fresh basil or tarragon to the filling for a unique twist.
Make ahead – Prepare the crepes ahead of time and store them in the fridge, then simply reheat when ready to serve.
FAQs
Yes, you can make the crepes in advance and store them in the fridge for up to 2 days. Reheat in a pan or microwave before serving.
Yes, you can use all-purpose flour, but the recipe will no longer be as high in protein or gluten-free.
Definitely! You can substitute with cooked turkey, chicken, or even tofu for a plant-based option.
Make sure to use a non-stick pan and a light coat of oil to help prevent sticking. You can also use cooking spray for a smoother release. Also make sure your pan is heated well before adding your batter.
Yes, you can freeze the crepes by layering them with parchment paper and storing them in an airtight container for up to 2 months. Just reheat when ready!
Serving Suggestions
These high-protein crepes pair beautifully with a simple salad, like a mixed greens or arugula salad, for a fresh, light side. For a heartier meal, serve with roasted vegetables or a creamy soup, such as tomato or butternut squash for an enhanced high protein meal.
Storage Suggestions
Store leftover high protein crepes in an airtight container in the fridge for up to 2 days. For longer storage, freeze the crepes with parchment paper between each one and keep in an airtight container for up to 2 months.
You’ll also enjoy:
- Cottage Cheese Ranch Dip
- Smoked Salmon Dip without Cream Cheese
- Dill Pickle Egg Salad
- Sweet Potato Egg Bites
- Cottage Cheese Egg Bites
High Protein Crepes
Ingredients
For the Crepes:
- 1 1/2 cups chickpea flour
- 1 1/2 cups warm water (100°F)
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- salt and pepper to taste
For the Filling:
- 4 oz smoked salmon
- 3 tbsp cream cheese (softened for easy spreading)
- 1 tbsp capers
- 1/4 small red onion thinly sliced
- 1/2 avocado sliced
- 1 tbsp fresh dill or chives chopped
- freshly ground black pepper
- Lemon wedges, for serving
Instructions
- In a mixing bowl, whisk together the chickpea flour, garlic powder, salt, pepper, and warm water (100°F) until smooth. Slowly add the olive oil and stir just until combine, don’t over mix. Let the batter rest for 5-10 minutes.1 1/2 cups chickpea flour, 1 1/2 cups warm water, 1/4 cup olive oil, salt and pepper to taste, 1/2 tsp garlic powder
- Heat a non-stick pan over medium-high heat. Add a small amount of oil and ensure the pan is fully heated before pouring in the batter. Pour about ¼ cup of batter into the pan, swirling to spread it evenly. Cook for about 1-2 minutes until the edges lift slightly, then flip and cook for another 1 minute. Repeat with the remaining batter.
- Spread a thin layer of softened cream cheese over each crepe. Add smoked salmon, avocado slices, capers, fresh herbs, and red onion.4 oz smoked salmon, 3 tbsp cream cheese, 1 tbsp capers, 1/4 small red onion, 1/2 avocado, 1 tbsp fresh dill or chives
- Fold or roll the crepes, then serve with a squeeze of fresh lemon juice. Enjoy immediately!Lemon wedges, for serving
Notes
- Use warm water (100°F) to help create a smooth batter and improve texture.
- Make sure the pan is hot before pouring the batter to prevent sticking.
- Rest the batter: Allowing the batter to rest for 5-10 minutes helps achieve a smoother texture and prevents the crepes from tearing.
- Adjust thickness: If the batter is too thick, add a little more water until it reaches a pourable consistency.
- Cooking tips: Cook the crepes on medium heat to avoid burning and to ensure they cook evenly.
- Storage: Leftover crepes can be stored in the fridge for up to 2 days or frozen for up to 2 months.
- Customizable: Feel free to swap the smoked salmon with your favorite protein, like cooked chicken or tofu, for a different flavor.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Loved it! Great taste and easy preparation