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Thin Crepes

Are you a crepes lover? If so, this recipe is for you! Enjoy your tasty breakfast. The fibre and protein in this recipe will keep you full for a long time and ensure a more stable energy level.


5 minutes


10 minutes


15 minutes


3 portions


  • 250 mL (1 cup) all-purpose whole wheat flour
  • 250 mL (1 cup) 2% cottage cheese
  • 250 mL (1 cup) unsweetened soy beverage (vanilla or plain)
  • 80 mL (⅓ cup) liquid egg whites (equivalent to 3 egg whites)
  • 45 mL (3 tablespoons) ground flaxseed
  • 1 egg


  • Oil spray


  • 375 mL (1 ½ cups) berries of your choice (strawberries, raspberries, blueberries, blackberries, etc.)
  • 30 mL (2 tablespoons) pumpkin seeds, roasted, unsalted
  • 45 mL (3 tablespoons) maple syrup


  1. In a blender, blend all crepes mix ingredients until smooth.
  2. Heat a non-stick skillet about 18 cm (7 inches) in diameter over medium heat.
  3. When the pan is hot, spray with oil.
  4. For each crepe, pour 1/6 of the batter mixture (about 125 mL (½ cup)) into the center of the pan. Swing the pan around and pour the batter evenly into the pan. When the edge comes away easily and starts to brown, after about 1 minute, flip the crepes with a spatula. Continue cooking for about 30 seconds and remove the crêpe from the pan. Set aside on a plate and cover with aluminum foil.
  5. Serve 2 crepes with ½ cup of berries, 2 tsp of pumpkin seeds and 1 tbsp of maple syrup per person.


Nutritional Information (per serving of 2 crepes)
Calories 460 kcal
Fat 12 g
Carbohydrates 62 g
Fibre 10 g
Protein 26 g
Sodium 84 mg

Can be kept for 3 days in the refrigerator. Can be frozen*.
*You can freeze them by inserting parchment paper between each crepe to prevent them from sticking together. You can then take out only a few at a time!

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