|Rainbow Protein Crepes|
|Isopure® Creamy Vanilla Zero Carb Protein Powder||4 scoops|
|Unsweetened almond milk||2 1/2 cups|
|Pure vanilla extract||4 tsp|
|Liquid stevia* (optional, use for a sweeter crepe)||10-15 drops|
|Almond flour||2 cups|
|Natural or icing gel colors in pink, red, orange, yellow, green, blue, and purple|
|Confetti Whipped Coconut Cream|
|Coconut cream||1 14oz can|
|Pure vanilla extract||2 tsp|
|Non-glycemic powdered sugar replacement* (optional, sweeten to taste)||1-2 tsp|
In a blender, combine the eggs, milk, vanilla, stevia (if using), and salt. Add the Isopure protein powder and almond flour, and blend just until smooth. Transfer to a small bowl, cover, and chill in the refrigerator for at least 1 hour or overnight.
To prepare the whipped coconut cream, chill a mixing bowl and the whisk attachment in the freezer for 15 minutes. Scoop just the solid part of the coconut cream into your chilled bowl (either keep or discard the liquid), and mix on medium for 2-4 minutes until thick and creamy. Add the sugar and vanilla and mix again until combined. Transfer to the refrigerator while making the crepes.
Divide the chilled crepe batter into 7 small bowls and add natural or icing coloring to each. Stir just until the color is blended.
Heat a large nonstick skillet, or crepe pan, over medium-low heat. Lightly coat with butter allowing the pan to heat up for about 5 minutes before adding a little less than 1/3 cup of the crepe batter. Swirl the batter around the pan to evenly coat the bottom. Cook until the bottom of the crepe feels set – about 2 minutes. Then use chopsticks or a spatula to very carefully lift and flip the crepe. Cook for 1 minute. If the crepes are spreading too thin or tearing lower the heat. Make 4 crepes in each color of batter (using 1 color at a time). Let the crepes cool.
Place a purple crepe onto your cake plate or stand, and use an offset spatula to apply a thin layer of the coconut cream on top (leaving a thin border around the edge), then add a generous sprinkle of the rainbow sprinkles on top. Continue to add the crepes, using all of one color at a time, while adding the cream and sprinkles in between each layer. When you get to the top crepe, cover and refrigerate for at least an hour.
When it’s time to serve, add the rest of the coconut cream and decorate the top with sprinkles, enjoy!