High Protein Crepes

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.

5 from 2 votes

Prep Time :5

Cook Time :10

Resting Time :30

Total Time :45

Servings : 8 Crepes

Calories : 119kcal

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.

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.