These protein crepes are quick to make, packed with muscle-building protein, and completely customizable. They have a soft, tender texture just like traditional crepes, but with an added nutritional boost. Whether you’re sticking to a fitness plan or just want a better-for-you version of your favorite brunch staple, this recipe is a winner. Plus, they store well and reheat beautifully for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Milk (dairy or non-dairy)
Protein powder (vanilla or unflavored)
Oat flour or all-purpose flour
Salt
Butter or oil for cooking
Optional: vanilla extract or cinnamon for flavor
Directions
In a blender or mixing bowl, combine the eggs, milk, protein powder, flour, salt, and optional flavorings. Blend or whisk until smooth.
Let the batter rest for 5–10 minutes for best results.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter into the pan, swirling to coat the bottom in a thin layer.
Cook for 1–2 minutes, or until the edges lift and the bottom is lightly golden.
Flip carefully and cook for another 30–60 seconds on the other side.
Remove and repeat with remaining batter.
Fill with your favorite sweet or savory fillings and serve warm.
Servings and timing
This recipe makes approximately 6–8 crepes. Prep time: 5 minutes Rest time: 10 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Sweet filling: Fill with Greek yogurt, berries, nut butter, or protein frosting.
Savory filling: Add turkey, spinach, scrambled eggs, or cottage cheese.
Chocolate version: Use chocolate protein powder and fill with banana and peanut butter.
Low-carb: Use almond flour and a low-carb protein powder.
Dairy-free: Use plant-based milk and dairy-free protein.
Storage/Reheating
Storage: Store cooked crepes in an airtight container in the fridge for up to 3 days. Freezing: Freeze between sheets of parchment paper in a sealed container for up to 2 months. Reheating: Warm gently in a non-stick pan or microwave for 10–15 seconds.
FAQs
What type of protein powder works best?
Whey, casein, or plant-based protein all work—just ensure it’s finely milled for a smooth batter.
Can I make the batter ahead of time?
Yes, you can store the batter in the fridge for up to 24 hours before cooking.
Why is my crepe tearing?
The pan may be too cold or the crepe too thick—make sure it’s thin and cooked before flipping.
Can I skip the flour?
You can try using only protein powder, but the texture may be more rubbery. Oat flour or a small amount of flour improves flexibility.
Are these good for meal prep?
Yes, they store and reheat well, making them perfect for prepping ahead.
Can I make these without a blender?
Absolutely. Just whisk thoroughly to ensure a lump-free batter.
How do I make the crepes sweeter?
Add a little maple syrup, stevia, or flavored protein to the batter.
Are these gluten-free?
Yes, if you use oat flour or a certified gluten-free flour and protein powder.
Can I use egg whites only?
Yes, substitute 2 egg whites per egg, though whole eggs provide better texture and flavor.
Can I double the recipe?
Definitely—just double the ingredients and blend as usual.
Conclusion
Easy Protein Crepes are a delicious, healthy, and adaptable option for any meal of the day. With just a few ingredients and endless ways to fill and top them, these crepes are proof that eating well doesn’t mean sacrificing flavor or satisfaction. Whether you enjoy them sweet or savory, they’re sure to become a go-to favorite in your kitchen.
Easy Protein Crepes are thin, soft, high-protein pancakes that are quick to prepare and perfect for sweet or savory fillings. Great for breakfast, meal prep, or a healthy dessert.
Ingredients
2 large eggs
1/2 cup milk (dairy or non-dairy)
1 scoop (about 30g) vanilla or unflavored protein powder
1/4 cup oat flour or all-purpose flour
1/8 tsp salt
1 tsp vanilla extract or a pinch of cinnamon (optional)
Butter or oil for greasing the pan
Instructions
In a blender or mixing bowl, combine eggs, milk, protein powder, flour, salt, and optional vanilla or cinnamon. Blend or whisk until smooth.
Let the batter rest for 5–10 minutes to improve texture.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
Cook for 1–2 minutes until edges lift and bottom is lightly golden.
Flip and cook another 30–60 seconds on the other side.
Repeat with remaining batter. Fill crepes as desired and serve warm.
Notes
Letting the batter rest helps create tender, flexible crepes.Adjust the thickness of batter with a splash more milk if needed.Use a rubber spatula and gente touch when flipping to prevent tearing.Store in the fridge or freezer for easy meal prep.Can be made dairy-free and gluten-free with simple substitutions.
