Ingredients for These High Protein Cottage Cheese Crepes

• Protein Powder: Adds a significant protein boost, making these crepes perfect for a post workout meal or a protein packed breakfast. Protein powder helps in muscle repair and growth, ensuring you start your day on a strong note. Choose a high-quality protein powder to enhance the nutritional profile of your crepes. I used Botanica as per usual and it did not let me down! I love this protein powder because its flavour is not overpowering and pairs so easily with sweet or savoury meals as well as it doesn’t clump – thus making the best and smoothest crepes ever!
• Eggs: Essential to create structure and help bind the crepe batter together. Eggs are a great source of protein and essential vitamins such as B12. They also add richness to the crepes, contributing to their tender texture.
• Cottage Cheese: The star ingredient, offering a creamy texture and high protein content. Cottage cheese is also rich in calcium, which is vital for bone health. Its slight tanginess adds a delicious flavour to the crepes, making them nutritious and tasty.
• Ripe Banana: Adds natural sweetness and moisture to the batter, ensuring the crepes are tender and balanced. Bananas are a great source of potassium, which is important for maintaining healthy blood pressure and heart function. Bananas also provide fibre and essential vitamins.
• Vanilla Extract: Enhances the flavour with a subtle sweetness and aromatic depth. Vanilla extract is a staple in baking and adds a warm, comforting flavour to the crepes. 
• Oat Flour: I tested this recipe quite a few times with various different gluten free flour options and oat flour with tapioca was the winning solution. You can absolutely opt to use other gluten free flours; however, you may find they aren’t as flexible and your crepes crack while cooking. Oat flour provides structure and a mild, nutty flavour to the crepes; it’s also rich in fibre, which aids in digestion and keeps you feeling full longer. If gluten is not an issue for you use spelt or all-purpose flour.
• Tapioca Flour: Helps to bind the ingredients together and gives the crepes a chewy texture. Tapioca flour is gluten free and adds elasticity to the batter, preventing the crepes from cracking or falling apart. It also contributes to a light, airy texture. If you aren’t using a gluten free flour you can omit tapioca.
• Cinnamon: Adds warmth, depth and an intoxicating aroma to the flavour profile of the crepes.
• Salt: A pinch of salt balances the sweetness and enhances the flavours of the crepes.