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Gluten-Free Keto-Friendly Crepes

16 g of protein per serving of 110 g.
Yield: 2 servings.


• 2 eggs
• 20 g of Milk Protein Concentrate 85 (MPC 1850)
• 6 tablespoons of milk of choice†
• 1 tablespoon of vanilla extract
• 1 teaspoon of baking powder


1. Combine the milk protein concentrate and the baking powder.
2. Whisk the eggs, vanilla, and milk together and add to the dry ingredients.
3. Mix until smooth.
4. Heat a lightly oiled frying pan over medium heat.
5. Pour the batter (approximately 1/4 cup for each crepe) into the frying pan and cook until golden brown on both sides.



a. Batter should be cooked shortly after being prepared.

For additional information on this recipe or how you can use our ingredients, please contact us: click here 

† Cow’s milk 2% M.F. was used.

Disclaimer: The above recipe is presented as an inspirational idea for business to business customers and not intended for consumers or general public. The information is provided based on current knowledge and experience, however without any obligation and without any assumption of liability on our part. Clients should conduct shelf-life studies for their purpose. Clients should evaluate the products, ingredients or potential allergens to determine the suitability for their formulation and serving sizes meeting applicable regulatory requirements for their products. Applications and claims for any ingredient must be verified with local regulatory authorities.