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Egg white crepes filled with cream and topped with strawberries and blueberries.

Egg White Crepe Recipe

Light, soft, and flexible egg white crepes made with simple ingredients. These easy high-protein crepes work with both sweet and savory fillings and are perfect for breakfast, brunch, or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 crepes
Course: Breakfast
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 cup egg whites
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup water
  • 1 tablespoon butter melted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract optional
  • Butter or cooking spray for greasing the skillet

Method
 

  1. Add the egg whites, all-purpose flour, milk, water, melted butter, salt, and vanilla extract, if using, to a blender.
  2. Blend for 10 to 15 seconds, or until the batter is completely smooth.
  3. Let the batter rest for 10 minutes before cooking.
  4. Heat an 8-inch nonstick skillet over medium heat and lightly grease it with butter or cooking spray.
  5. Pour about 1/3 cup of batter into the skillet. Immediately tilt and rotate the pan so the batter spreads into a thin, even layer.
  6. Cook for 60 to 90 seconds, or until the surface looks set and the edges begin to lift from the pan.
  7. Carefully flip the crepe and cook the second side for another 20 to 40 seconds.
  8. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly greasing the skillet as needed.
  9. Stack the finished crepes on top of each other to help keep them soft and flexible.
  10. Serve warm with your favorite sweet or savory fillings.

Notes

For savory crepes, leave out the vanilla extract.
The batter should be thinner than pancake batter and should spread easily when the skillet is tilted.
If the batter is too thick, add water 1 tablespoon at a time.
If the crepes tear even after they are fully cooked, mix about 1 tablespoon of additional flour into the batter.
Do not flip the crepes too early. Wait until the surface is set and the edges begin to lift.
Avoid cooking over high heat because egg whites can become rubbery.
Carton egg whites can be used in the same quantity as fresh egg whites.
For meal prep, cool the crepes completely and refrigerate them in an airtight container with parchment paper between the layers.