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High-Protein Sweet And Savory Crepes

by Rachel Gaewski and Karlee Rotoly


for 6 servings

Savory Ratatouille Filling

  • ½ cup
    yellow onion, thinly sliced (75 g)
  • ½ yellow bell pepper, seeded and diced into 1/4 in (6 mm) pieces
  • ½ cup
    roma tomato, seeded and diced (100 g)
  • ½ cup
    zucchini, diced (75 g)
  • ¾ cup
    japanese eggplant, about 1 small - diced (270 g)
  • 2 cloves garlic, unpeeled
  • 2 tablespoons
    olive oil
  • 2 teaspoons
    fresh thyme, plus more for garnish
  • ½ teaspoon
    kosher salt, plus more to taste
  • ¼ teaspoon
    freshly ground black pepper, plus more to taste
  • ¼ cup
    goat cheese, room temperature (55 g)

Sweet Crepe Filling

  • 1 cup
    whole milk ricotta cheese (250 g)
  • ½ cup
    strawberry, finely chopped, plus more for garnish, quartered (75 g)
  • ¼ cup
    blackberry, halved, plus more for garnish (35 g)
  • 1 teaspoon
    lemon zest
  • 1 tablespoon
    honey, plus more for garnish
  • whipped cream, for garnish


  • 6 large eggs
  • 1 ½ cups
    unsweetened coconut milk, full-fat canned (360 mL)
  • ½ cup
    coconut flour (60 g)
  • 1 tablespoon
    coconut oil, melted, plus more for greasing
  • ½ teaspoon
    kosher salt
    Calories 393
    Fat 29g
    Carbs 20g
    Fiber 6g
    Sugar 10g
    Protein 17g

Estimated values based on one serving size.



  1. If making the savory filling, preheat the oven to 450°F (230°C).
  2. In a large bowl, toss together the onion, bell pepper, tomato, zucchini, eggplant, garlic, olive oil, thyme, salt, and pepper. Spread in an even layer on a large baking sheet.
  3. Roast the vegetables until they are soft and caramelized, about 18 minutes, flipping halfway through. Set aside to cool.
  4. When cool enough to handle, pick the garlic from the vegetables and remove the skin. Add to a large bowl and mash into a paste. Add the goat cheese and stir to combine, then add the vegetables and toss to coat. Season with salt and pepper.
  5. Use immediately to fill the crepes, or store in an airtight container in the refrigerator for up to 3 days.
  6. If making the sweet filling: In a small bowl, stir together the ricotta, strawberries, blackberries, lemon zest, and honey.
  7. Use immediately to fill crepes, or store in an airtight container in the refrigerator up to 3 days.
  8. Make the crepes: In a large bowl, combine the eggs, coconut milk, coconut flour, coconut oil, and salt.
  9. Using an immersion blender, blend the ingredients to form a smooth batter, scraping down the sides of the bowl as needed.
  10. Preheat a 9-inch (22 cm) nonstick skillet or crepe pan over medium heat. Add just enough oil to coat the pan, about ½ teaspoon. Swirl the pan to coat evenly.
  11. Add ½ cup batter to the hot pan and swirl the pan around again until the batter evenly coats the bottom all the way to the edges. Cook for 4-5 minutes, or until the bottom of the crepe is golden brown in spots and the top is completely cooked through with no raw batter on the surface.
  12. Add ¼ cup of your preferred filling to the top left quarter of the crepe. Using a small spatula or spoon, evenly spread the filling over that section, leaving a ½-inch (1 ¼ cm) border along the outside edge.Fold the bottom half of the crepe over the top half, then fold the right (unfilled) side over the left side to form a triangle. Use a rubber spatula to gently transfer the crepe to a plate. Repeat with the remaining batter and filling.
  13. Garnish the savory crepes with more thyme and the sweet crepes with whipped cream, quartered strawberries, blackberries, and honey.
  14. Enjoy!