Fluffy Egg White Crepes

Light and delicate crepes made with egg whites, perfect for sweet or savory fillings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 crepes

Course: Breakfast, Brunch, Snack

Cuisine: French

Calories: 70

Ingredients Method Notes

Ingredients

Crepe Batter

4 pieces egg whites
1/4 cup milk (or any non-dairy milk)
1/2 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
1/4 teaspoon salt

For Cooking

1 tablespoon olive oil For greasing the skillet.

Fillings

Fruits or yogurt For filling the crepes.

Method

Prepare the Batter

In a mixing bowl, whisk together the egg whites, milk, flour, and salt until smooth.

Cook the Crepes

Heat a non-stick skillet over medium heat and add a little olive oil.
Pour a small amount of the batter into the skillet, swirling to coat the bottom evenly.
Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute.
Repeat with the remaining batter.

Serve

Fill each crepe with your favorite fruits or yogurt, then fold or roll.
Serve warm and enjoy!

Notes

These crepes are versatile and can be filled with seasonal fruits, yogurt, or savory fillings like sautéed spinach and cheese. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.