These cherry crepes are going to be your new favorite breakfast dish—or even dessert! Plus, each crepe boasts 20 grams of protein.
Crepes are a fun and unique way to enjoy protein-packed eggs, not to mention they’re oh-so-easy to make. You’ll love this naturally sweet dish that you can enjoy on a slow weekend morning or even on a busy weekday.
Who knew how easy that it is to make cherry crepes? They look fancy, but all it takes is a few simple steps: Cook the eggs, make the filling, and add toppings. It’s that simple. I love making these to switch up my breakfast routine!
Want to make cherry crepes yourself? Here are the deets!
Cherry crepes are such a delicious breakfast treat, and you can even eat them for dessert! The best part about these crepes is that they’re so tasty…and healthy too.
The cherries bring lots of fiber and antioxidants, while the eggs and ricotta add a dose of protein that will keep you full. Add in the chopped pecans, which are a source of healthy fats, and you have yourself a balanced meal!
To make these cherry crepes, you’ll need the following ingredients:
Eggs: Each crepe contains two eggs, and this is what makes the breakfast high protein.
Cherries: You’ll need ⅓ cup frozen cherries that are defrosted and heated. This makes them the perfect texture to be folded into the crepes. You could try making the crepe with fresh cherries, as well.
Ricotta: I used part-skim ricotta to top these crepes. Its creaminess pairs perfectly with sweet cherries, and it adds protein to the dish. If you don’t have ricotta, you could use Greek yogurt instead.
Toppings: Top your cherry crepes with chopped pecans, a dash of nutmeg, and any other toppings that you’d like.
Making cherry crepes takes just a few minutes.
First, combine the wet ingredients. Start by mixing the eggs and vanilla extract in a small bowl, then set aside.
Next, coat a small non-stick pan with spray oil. Pour the egg-and-vanilla mixture into the pan.
Cook it over medium heat. Do not fold the omelet.
Place it on a plate until you are ready to add the fruit and other toppings.
Then, prep the cherries. Microwave the frozen cherries until they’re heated through, for about 1 minute (give or take, depending on your microwave).
Top the omelet with ricotta,
Dust with nutmeg, and enjoy for a delicious breakfast!
Yes, you can! Crepes are traditionally served as a breakfast food. They are super versatile, so you can serve them for a fancy morning meal or enjoy them on the go. You can also have crepes for dessert or even as a quick afternoon snack.
Crepes can be served along with pretty much any type of fruit. Try them with peaches, bananas, berries, or apples.
While I recommend eating crepes immediately after making them, you can store them in the fridge for up to 2-3 days. The longer you keep them in the fridge, the drier that they will get.
You will want to store the egg omelets separately from the toppings—simply add the toppings when you are ready to eat them.
Other healthy breakfast recipes
Can’t get enough cherry crepes? Here are other fruit-filled breakfast recipes to add to your menu:
- Pomegranate Chia Breakfast Pudding
- Berry Pistachio Crunch Smoothie Bowl
- Mango Almond Oatmeal
- French Toast with Greek Yogurt and Apples
- Breakfast Fruit Tacos
Cherry crepes are flavorful and fun to make for breakfast! They take only a few minutes to make, and it’s easy to adjust the recipe to make more servings or add your favorite toppings.
These crepes are nutritious, with antioxidant-rich cherries, protein from the eggs and ricotta, and healthy fats from the pecans. They are sure to satisfy and you can enjoy them as a well-balanced meal!
High-Protein Cherry Crepes
- 2 eggs
- ¼ tsp vanilla extract
- Spray oil
- ⅓ cup frozen cherries, defrosted and heated
- ¼ cup part-skim ricotta
- 2 tbsp pecans, coarsely chopped
- Dash of nutmeg
- Combine eggs and vanilla extract in a small bowl.
- Coat a small non-stick pan with spray oil; cook omelet over medium heat. Do not fold omelet.
- Meanwhile, microwave cherries until heated through, about 1 minute.
- Top omelet with ricotta, fruit, and pecans. Dust with nutmeg.
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