I love cooking.  While most of the nation was watching the Super Bowl last night, I was researching recipes, grocery shopping and food prepping.  Don’t worry, I did catch the fourth quarter and overtime which seemed to be the most exciting part of the game.

While looking for inspiration for breakfast this week, I stumbled across these High Protein Crepes from Hungry Girl.  I made a few tweaks and created these yummy macro friendly “blintzes”.


Protein Crepe Blintzes

Course Breakfast
Servings 1 Serving
Author Stephanie Rogers


Ingredients for Berry Fruit Compote

  • 1 Cup of Berries I used 50 grams of Raspberries, 50 grams of Blueberries, 50 grams of Blackberries
  • 2 Tbsp Water
  • 2 Packets Stevia

Ingredients for Protein Crepes

  • 3 Tbsp (46g) of Egg Whites
  • 8 grams Vanilla Protein Powder
  • 1 Dash Vanilla Extract
  • 1 Dash Cinnamon
  • 1 Spray Olive Oil Cooking Spray
  • 2 Tbsp Whipped Cream Cheese for Filling


Directions for Berry Fruit Compote

  1. Put the berries, water and stevia in a sauce pan and cook on medium heat. After 5 minutes, use a wooden spoon to smash the berries. Continue to stir until mixture is the consistency of a syrup. Turn off heat and let cool for 5 minutes.
    Fruit Compote Macro

Directions for Protein Crepe

  1. Heat a sauce pan over medium heat and spray with olive oil cooking spray. Whisk the egg whites, vanilla protein, cinnamon and vanilla extract together until smooth. Pour mixture into pan and and tilt the pan back and forth until the mixture evenly coats the bottom of the pan. Cook for 1 minute, flip the crepe over and cook for another minute. Remove from pan.
    Protein Crepe

Assembly Directions

  1. Spread 2 Tbsp of Whipped Cream Cheese on the crepe and then pour the fruit compote on top. Roll up the crepe and enjoy!

Recipe Notes

24g carbs, 6g fat, 14g protein