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Protein Crepes

three crepes fold into triangles on a plate.

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Enjoy these delicious and nutritious protein crepes, made with protein powder and Greek yogurt for a high-protein breakfast or snack!

Ingredients

Units Scale
  • 1 large egg
  • 2 tbsp (15g) oat flour (or all-purpose flour)
  • 1 scoop (30g) vanilla or unflavored protein powder
  • 1/4 cup (60g) plain Greek yogurt
  • 3/4 cup (180ml) unsweetened almond milk (or any milk of choice)
  • 1/2 tsp vanilla extract (optional, for sweet crepes)
  • Pinch of salt

Instructions

Prepare the Batter:

  • In a mixing bowl, whisk together the egg, Greek yogurt, and milk until smooth and well combined.
  • Gradually add the protein powder, oat flour, vanilla extract (if using), and salt. Mix until the batter is smooth and pourable. Add more milk if needed to adjust the consistency.

Cook the Crepes:

  • Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil or cooking spray.
  • Pour about 1/4 cup of batter into the pan, swirling it quickly to coat the surface in a thin layer.
  • Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip carefully and cook for another 30-60 seconds.

Fill and Serve:

  • Stack cooked crepes on a plate and cover with a towel to keep warm.
  • Add your favorite fillings, fold or roll, and serve immediately.
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Notes

  • The batter should be smooth and pourable, like heavy cream, for the perfect consistency.
  • Resting the batter for 10-15 minutes helps avoid tearing and makes crepes easier to cook.
  • The first crepe often helps you test the pan temperature and batter consistency, so don’t stress if it’s not perfect.
  • Keep cooked crepes stacked under a towel to stay warm and soft.
  • Oat flour adds fiber, while all-purpose flour gives a smoother texture—choose based on your preference.

Nutrition