Pancakes and waffles are popular breakfasts, but for many, crepes are an even more special treat. Why don't they appear more on the average kitchen table? Probably because people assume they're difficult to make.
But they're not hard to make, as you will see, and this batch of crepes goes one step further with multi collagen protein. With Multi Collagen Protein, you'll love these delicious crepes.
And instead of regular milk, you'll use unsweetened almond milk. Also, we use gluten-free flour for those of you who prefer to avoid gluten — you can use sprouted wheat flour if you're okay with gluten.
Rather than using maple syrup, try this delicious berry compote on top. If you have any left over, you can use on pretty much any dessert … or as a jam on toast.
How to Make Collagen Crepes with Berry Compote
First, make up the compote.
Place berries, lemon juice, sugar and arrowroot flour in a medium saucepan and place on high heat.
Combine with a wooden spoon and bring to a boil. Cook for 15 minutes, stirring occasionally in between and breaking down fruit with the wooden spoon.
After 15 minutes, bring to a simmer and cook for an additional 10 minutes until berries have thickened. Macerate with a wooden spoon until fruit has broken down to the desired consistency.
If the compote is still thin, add in additional arrowroot, one tablespoon at a time, until thickened. Mixture will continue to thicken as it cools.
If there are leftovers, they can be stored in a sealed container in the refrigerator. Jam will last up to one week.
Crepes are next!
In a medium mixing bowl, whisk together the eggs and flour. Add in the multi collagen protein powder, almond milk, water, vanilla, salt and melted butter, beating until smooth.
Heat a griddle or frying pan over medium high heat and spray with cooking spray. Using a ¼ cup measuring cup, scoop batter and pour onto griddle or pan.
With the back of a spoon or the measuring cup, in a circular motion, spread the batter until it is about 2–3 inches in diameter and a circular shape.
Cook the crepe for 1 ½ minutes–2 minutes, until the bottom is slightly golden and light brown. Loosen with a spatula, turn and cook on the other side for the same amount of time.
Serve crepes hot with the berry compote on top. Enjoy!
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to health.
Ingredients
Berry Compote
- 1 pound fresh or frozen berries of choice
- 1 lemon, juiced
- ¼ cup coconut sugar
- 3 tablespoons arrowroot flour
Collagen Crepes
- 2 eggs
- 1 cup all-purpose gluten-free flour
- 2 scoops Multi Collagen Protein
- ½ cup unsweetened almond milk
- ½ cup water
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 2 tablespoons unsalted butter (or vegan), melted
Directions
Compote
- Place berries, lemon juice, sugar, and arrowroot flour in a medium saucepan and place on high heat. Combine with a wooden spoon and bring to a boil. Cook for 15 minutes, stirring occasionally in between and breaking down fruit with the wooden spoon.
- After 15 minutes, bring to a simmer and cook for an additional 10 minutes until berries have thickened. Macerate with a wooden spoon until fruit has broken down to the desired consistency.
- If the compote is still thin, add in additional arrowroot 1 tablespoon at a time until thickened.
- Mixture will continue to thicken as it cools.
- If there are leftovers, they can be stored in a sealed container in the refrigerator. Jam will last up to one week.
Collagen Crepes
- In a medium mixing bowl, whisk together the eggs and flour. Add in the collagen protein powder, almond milk, water, vanilla, salt and melted butter, beating until smooth.
- Heat a griddle or frying pan over medium high heat and spray with cooking spray. Using a ¼ cup measuring cup, scoop batter and pour onto griddle or pan.
- With the back of a spoon or the measuring cup, in a circular motion, spread the batter until it is about 2–3 inches in diameter and a circular shape.
- Cook the crepe for 1½ minutes–2 minutes, until the bottom is slightly golden and light brown. Loosen with a spatula, turn and cook on the other side for the same amount of time.
- Serve crepes hot with the berry compote.
