These protein crepes are a high-protein twist on classic French crepes, with 9g of protein per crepe - perfect for a healthy breakfast or brunch.
Aline’s Notes
Since you love my classic French crepes so much, I simply had to create a high-protein version of them!
This protein crepes recipe is perfect if you adore traditional French crepes but also want to make sure you're getting enough protein throughout your day. With a full 9g of protein per crepe, they're a total game changer - regular crepes usually only contain around 3g.
I especially love serving these protein crepes with Greek yogurt and warm blueberries. They're perfect for a cozy weekend breakfast or a relaxed brunch with friends.
Why You'll Love This Recipe
- High Protein: Each crepe delivers 9g of protein - ideal for a satisfying breakfast that's still fun and indulgent.
- Modern Twist: I took my classic French crepe recipe and turned it into protein crepes with a nourishing, protein-packed upgrade.
- Delicious Filling: Greek yogurt adds extra protein and a wonderfully creamy texture, while the warm blueberries bring natural sweetness.
- No Refined Sugar: The sweetness comes entirely from vanilla protein powder (which contains a sweetener). The crepes taste pleasantly sweet without any added sugar. If you prefer them sweeter, simply drizzle a little honey or maple syrup over your crepes.
- Customizable: You can easily switch up the filling depending on your mood.
Ingredients
- All-Purpose Flour
- Protein Powder: Vanilla protein powder works best - ideally, a whey-based vanilla protein powder for the best texture and flavor. I love the Vanilla Ice Cream Whey Protein Powder from Optimum Nutrition.
- Milk: Creates a thin, pourable batter; I like using high-protein soy milk (about 5g protein per 100ml) to boost the protein content, but regular dairy milk, oat milk, or high-protein dairy milk also works.
- Eggs: Essential for a light, flexible crepe texture.
- Salt: Just a pinch enhances the overall flavor.
- Butter or Oil: For cooking the protein crepes until perfectly golden.
- Topping: Greek yogurt and warm blueberries are my favorite, but raspberries work just as well.
See recipe card for quantities.
How To Make
01
Blend the Batter
Add eggs, milk, flour, protein powder, and salt to a blender. Blend until smooth. Let the batter rest for 30 minutes.
02
Cook the Blueberries
Simmer the blueberries in a small saucepan over medium heat for about 5 minutes.
03
Cook the Crepes
Heat a non-stick pan over medium heat and lightly grease with butter. Pour in some batter, swirl the pan to spread it thinly, and cook for 1-2 minutes per side until golden.
04
Fill the Crepes
Spread Greek yogurt over half of each crepe, top with warm blueberries, then fold toward the center. Feel free to drizzle with some honey or maple sryrup.
Tips
- Keep Them Warm: Place cooked crepes on a plate and place the plate in a preheated oven at 140°F (60°C) to keep them warm.
- Cook Faster: Use two pans at the same time to speed things up.
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
FAQs
More High Protein Recipes
Did You Make This Recipe?
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
High Protein Crepes
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 eggs
- 1 ¼ cup high protein milk, I used high protein soy milk
- ¾ cup all-purpose flour
- 1 scoop whey protein powder vanilla
- ¼ teaspoon salt
- 1 tablespoon butter
Topping
- 2 cups blueberries, fresh or frozen
- ½ cup plain Greek yogurt, 0% fat
Instructions
- Add 2 eggs, 1 ¼ cup high protein milk, ¾ cup all-purpose flour, 1 scoop whey protein powder vanilla and ¼ teaspoon salt to a blender and blend until smooth. → Tip: Add the liquid ingredients first, then the flour, so it doesn't stick to the bottom of the blender.
- Let the batter rest at room temperature for 30 minutes.
- Heat a non-stick skillet (9.5-10 inches / 24-26cm) over medium heat and add a little butter.
- Once the butter has melted, pour some batter into the center of the pan. Swirl the pan until the bottom is evenly coated.
- Cook the crepe for 1-2 minutes per side until golden brown.
- Add a little more butter to the pan and repeat the process until all the batter is used.
- Meanwhile, simmer 2 cups blueberries in a small saucepan over medium heat for about 5 minutes.
- Spread Greek yogurt over half of each crepe, spoon the warm blueberries on top, then fold in half. → If you prefer your protein crepes a little sweeter, stir 1 tablespoon of honey into the yogurt before spreading it on the crepes.
Notes
- Keep Warm: To keep the crepes warm, place them on a plate in a preheated oven at 140°F (60°C) until ready to serve.
- Cook Faster: To speed things up, use two skillets at the same time.
- No Blender: If you don't have a blender, whisk the batter in a large bowl until completely smooth.
- Storage: Store the crepes in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 2 days.
Nutrition
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Great recipe! I already had the Vanilla Ice Cream protein powder, which I drink every morning, specifically due to the fact that it is one of the few that has been tested and passed the lead test that you can actually find anywhere.
Happy to hear, Tommy! ❤️