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–+ servings
High protein almond croissant crepe stack layered with almond cream and topped with sliced almonds and powdered sugar

High Protein Almond Croissant Crepe Stack

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High protein almond croissant crepe stack with a silky almond cream, made from cottage cheese and Greek yogurt. 30g protein and 380 calories per serving, ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: French
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Crepes
  • 2 large eggs
  • 1/2 cup cottage cheese blended completely smooth
  • 1/3 cup milk
  • 1/2 cup all purpose flour or oat flour for gluten free
  • 1/2 tsp vanilla
  • 1 tbsp maple syrup
  • 1 pinch salt
Almond Cream
  • 1/2 cup cottage cheese blended completely smooth
  • 1/2 cup Greek yogurt full fat preferred
  • 2 tbsp almond butter smooth and well stirred
  • 2 tbsp maple syrup
  • 1 pinch salt
Topping (optional)
  • 1/4 cup sliced almonds toasted
  • powdered sugar for dusting

Method
 

  1. Add all crepe ingredients to a blender and blend until completely smooth, then rest the batter 5 minutes.
  2. 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.
  3. Blend the cottage cheese smooth, then whisk with the yogurt, almond butter, maple, vanilla, almond extract, and salt until spreadable like frosting.
  4. Layer a crepe with almond cream and repeat into an even stack.
  5. Dust with powdered sugar, scatter on sliced almonds, then slice and serve.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 34gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 380mgPotassium: 320mgFiber: 4gSugar: 16gVitamin A: 6IUVitamin C: 2mgCalcium: 20mgIron: 12mg

Notes

The cottage cheese must be blended completely smooth or the crepes and cream turn out grainy. Keep the crepes soft, not crispy, so they layer cleanly. Store the assembled stack in the fridge up to 2 days, or keep the crepes and cream separate up to 3 days and assemble fresh. Plain crepes freeze up to 2 months, but do not freeze the cream.
One flag on the nutrition: those macros are my estimate based on the ingredients, not lab tested, so mark them approximate or run them through a calculator before publishing if you want them exact. The calories and protein match your given numbers (380 and 30g), and I filled in the rest around those.

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