High-Protein Gluten-Free Hemp Seed Crepes

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Crepes have long been loved in France for their delicate, paper-thin texture, but this wholesome version gives the classic a nourishing twist with protein-rich hemp seeds.

I love how these crepes feel both familiar and a little unexpected—soft, tender, lightly golden, and rich without being heavy.

Peeled hemp seeds bring a subtle nutty flavor, creamy richness, and a boost of plant-based protein, while eggs add even more protein and help create a tender texture.

Psyllium husk gives the gluten-free batter flexibility, making the crepes easier to handle without losing their softness. Milk keeps them smooth and delicate, while a touch of honey adds gentle sweetness and sea salt balances every bite.

These crepes are wonderfully versatile, making them perfect for breakfast, brunch, or a light meal.

Fill them with fresh fruit, yogurt, vegetables, or your favorite savory ingredients. If you love comforting food with a nutritious twist, these might become your new favorite crepes.

Yield:

12 crepes

Total Time:

• Prep Time: 10 minutes

• Cook Time: 20 minutes

Ingredients:

• Eggs – 2

• Milk – 350 g

• Peeled hemp seeds – 80 g

• Psyllium husk – 5 g

• Gluten-free flour mix – 50 g

• Sea salt – 5 g

• Honey – 10 g

For Cooking

• Olive oil or butter – as needed, for the pan

Instructions:

1. To Make The Batter

1. Assemble the required ingredients.

2. Add the eggs, milk, peeled hemp seeds, psyllium husk, gluten-free flour mix, sea salt, and honey to a blender.

3. Blend until the batter is smooth and evenly combined.

4. Let the batter sit for 3–5 minutes so the psyllium can hydrate slightly.

5. The batter should be smooth and pourable, similar to a classic crepe batter.

2. To Cook The Crepes

1. Heat a non-stick pan over medium heat.

2. Lightly grease the pan with a little olive oil or butter.

3. Pour a small amount of batter into the pan and swirl immediately to form a thin crepe.

4. Cook until the surface looks set and the edges begin to lift slightly.

5. Flip carefully and cook on the other side for a short moment, until lightly golden.

6. Repeat with the remaining batter until you have approximately 12 crepes.

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