Breakfast Pancakes Recipes
High Protein Almond Croissant Crepe Stack
High protein almond croissant crepe stack tastes just like a bakery almond croissant, rebuilt into a soft, tender crepe stack with 30 grams of protein. If you love that sweet almond filling, the toasted almonds on top, and the dusting of powdered sugar, this gives you all of it in a lighter, higher protein way. The secret is cottage cheese, which goes into both the crepes and the almond cream for serious protein with no protein powder. It comes together in about 20 minutes and lands at just 380 calories per serving.
Whether you want a high protein breakfast, a make ahead brunch that looks impressive, or a lighter take on your favorite pastry, this one checks every box.
Ingredients you’ll need:
- Cottage Cheese: The secret weapon, used in both the crepes and the cream. Blend completely smooth so there are no curds
- Eggs: Give the crepes structure and keep them flexible to fold and stack
- Milk: Thins the batter for thin crepes. Any kind works
- All Purpose Flour: Use oat flour 1:1 for a gluten free version
- Greek Yogurt: Keeps the almond cream thick and spreadable. Full fat is creamiest
- Almond Butter: The flavor hero that gives the almond croissant taste
- Almond Extract: Small but mighty. Do not overdo it
- Maple Syrup: Natural sweetness for the crepes and the cream
- Vanilla
- Sliced Almonds and Powdered Sugar: For topping. Optional but worth it
Why You'll Love These Crispy Halloumi Tacos
1. The Most Beautiful Tacos You Will Ever Make: Flower-pressed tortillas with golden halloumi, bright corn salad, and vivid green sauce make this one of the most visually stunning taco recipes anywhere. This is the recipe that genuinely stops the scroll.
2. Completely Vegetarian and Incredibly Satisfying: Halloumi is one of the most satisfying vegetarian proteins you can cook with. It sears golden and crispy on the outside while staying perfectly soft inside, making every bite genuinely substantial.
3. The Flower Pressed Tortillas are Easier Than They Look: The technique of pressing edible flowers into homemade masa tortillas sounds complicated but comes together in minutes. The result looks like something from a fine dining restaurant.
4. The Cilantro Avocado Sauce is Addictive: Creamy, bright, and packed with fresh cilantro and lime, this sauce is the kind of thing you will want to put on everything. Make a double batch and keep it in the fridge all week.
5. Perfect for Entertaining: Every element of this recipe can be made ahead and assembled at the table. It is the kind of dish that makes guests genuinely excited the moment it arrives in front of them.
6. No Refined Sugar and Completely Wholesome: Every ingredient in this recipe is a real whole food. Nothing processed, nothing artificial, just fresh vibrant ingredients that taste exactly as good as they look.
7. Customizable for Any Dietary Need: Swap the feta for a vegan alternative, use coconut yogurt in the sauce, and this entire recipe becomes completely vegan without losing any of its visual impact or flavor.
How to Make Almond Croissant Crepe Stack
- Add all the crepe ingredients to a blender and blend until completely smooth, then let the batter rest 5 minutes so the flour hydrates and the crepes turn out tender.
- Heat a lightly greased nonstick pan over medium, pour in a little batter, and swirl to spread it thin. Cook until set, then flip, keeping each crepe soft and flexible rather than crispy.
- Blend the cottage cheese until completely smooth, then whisk it with the yogurt, almond butter, maple, vanilla, almond extract, and salt until it is thick and spreadable like frosting.
- Lay down a crepe, spread on a generous layer of almond cream, and repeat, building up an even stack.
- Finish with a dusting of powdered sugar and a scatter of sliced almonds, then slice and serve.
Come Cook With Me
Tips for the Best Almond Croissant Crepe Stack
- Blend the cottage cheese fully smooth, no curds
- Don’t skip the 5 minute batter rest
- Toast the almonds for more flavor
How to Store
- Fridge: Keep the assembled stack in an airtight container up to 2 days, though it is best on day one
- Separate: Store the crepes and cream apart for up to 3 days and assemble fresh for the best texture
- Freezer: Plain crepes freeze well up to 2 months. Do not freeze the cream, since the dairy can separate
Frequently Asked Questions
Can I make it without cottage cheese? Yes, swap in blended ricotta or extra Greek yogurt. Protein shifts slightly, flavor stays great.
Can I make it ahead? Yes. Store crepes and cream separately up to 3 days, then stack before serving.
What can I use instead of almond butter? Any nut or seed butter works. Almond butter plus almond extract is what gives the croissant flavor.
Is it gluten free? It can be. Use oat flour 1:1 and flip gently.
Why are my crepes tearing? Too crispy, or you skipped the rest. Keep them soft and rest the batter 5 minutes.
How much protein is in it? 30g per serving, from cottage cheese, Greek yogurt, eggs, and almond butter.
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High Protein Almond Croissant Crepe Stack
Ingredients
Method
- Add all crepe ingredients to a blender and blend until completely smooth, then rest the batter 5 minutes.
- Heat a lightly greased nonstick pan over medium, pour in a little batter, and swirl thin. Cook until set, flip, and keep each crepe soft.
- Blend the cottage cheese smooth, then whisk with the yogurt, almond butter, maple, vanilla, almond extract, and salt until spreadable like frosting.
- Layer a crepe with almond cream and repeat into an even stack.
- Dust with powdered sugar, scatter on sliced almonds, then slice and serve.
Nutrition
Notes
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