High Protein Crepe Cake
Elevate your dessert game with this High Protein Crepe Cake, a stunning and nutrient-packed creation that's as delicious as it is wholesome. Featuring layers of tender, golden crepes infused with vanilla protein powder and whole wheat flour, this recipe delivers a protein-rich twist on a classic treat. Each crepe is delicately spread with a creamy almond Greek yogurt filling, culminating in a beautifully stacked cake that’s topped with sliced almonds and vibrant fresh berries for a burst of flavor and texture. Perfect for fitness enthusiasts or anyone seeking a guilt-free indulgence, this elegant dessert strikes the ideal balance between healthy eating and indulgent satisfaction. Ready in just over an hour and featuring simple yet flavorful ingredients, it’s a show-stopping centerpiece for brunch, celebrations, or anytime you're craving something special.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 cup Vanilla protein powder
- 1.5 cups Milk
- 0.5 cup Water
- 0.75 cup Whole wheat flour
- 2 tablespoons Honey
- 0.25 teaspoon Salt
- 3 tablespoons Butter
- 2 cups Greek yogurt
- 0.5 teaspoon Almond extract
- 0.5 cup Sliced almonds
- 1 cup Fresh berries
Instructions
In a large mixing bowl, whisk together the eggs and 1/2 cup of milk until combined.
Gradually add the vanilla protein powder and whole wheat flour to the egg mixture, stirring continuously to avoid lumps.
Add the remaining milk, water, honey, and salt, whisking until the batter is smooth.
Melt 1 tablespoon of butter and mix it into the batter.
Cover the batter and let it rest for at least 15 minutes to allow the flour to absorb the liquid.
Heat a small non-stick skillet over medium heat and add a small piece of the remaining butter, swirling to coat the pan.
Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread it evenly. Cook for 1-2 minutes or until the crepe begins to brown on the bottom.
Flip the crepe carefully and cook for another 1-2 minutes on the other side. Repeat this process with the rest of the batter, adding more butter as necessary.
Let the crepes cool to room temperature before assembling the cake.
For the filling, mix the Greek yogurt with the almond extract until smooth.
To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the yogurt filling on top.
Continue layering crepes and yogurt filling until all the crepes are used.
Top the final layer with the remaining yogurt mixture, sliced almonds, and fresh berries.
Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow it to set.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 87.5 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1997 mg | 154% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
