These Single Serving Protein Crepes are so easy to make and are packed with 30 grams of Protein! These Protein Crepes are the perfect blank canvas for your breakfast as they can be filled with many different fillings/toppings. It is the perfect way to satisfy those sweet cravings and can be enjoyed at any time of the day!
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Why you will love these Easy Protein Crepes
Whilst protein powder has the tendency to make things dry, dense or even chalky, these Easy Protein Crepes are far from it. They are delicious, don’t fall apart and have an amazing texture just like normal authentic crepes.
They are super versatile and are a blank canvas for your favourite toppings or flavours. I like to top them with a sugar free hazelnut spread and sliced banana or strawberries. But there are so many variations I want to try!
This recipe serves 1 and makes 4-5 Pan Sized Crepes.
Macros for Protein Crepes
280 Calories
19g Carbs
30g Protein
9g Fat
More Healthy and High Protein Breakfast ideas:
Blueberry White Chocolate Overnight Oats
Lemon Poppy Seed Overnight Oats
Blueberry White Chocolate Baked Oats
The Best Fluffy Protein Pancakes without Banana
Ingredients & Substitutions for Protein Crepes
All purpose flour – This is the main dry ingredient, you could sub for spelt flour, oat flour, gluten free flour or even buckwheat flour. However the texture may change depending on the flour used.
Protein Powder – This is the second main ingredient, it adds protein, flavour without adding extra sweeteners. If you do not want to use protein I would suggest using equal parts flour. My go to protein is Caramelised White Chocolate Premium Protein from MacroMike. use my code amb-eliyaeats to save 10%. (I am a proud MacroMike ambassador!)
Egg- Essential for the texture and flavour. I have not tested these crepes with flax eggs or a flax egg substitute.
Milk- This recipe uses a high protein light milk but you can use any milk or plant milk of your choice- almond milk works great as well.
Tips
Use an electric whisk or blender to ensure a smooth batter – can use a standard hand whisk but make sure the batter is smooth
Let the Crepe batter sit for 5 minutes in the fridge to settle and thicken slightly – I like to do this while I wait for my pan to heat up
Lift the pan off the heat before pouring the batter onto the pan (so it doesn’t set), then swirl the pan until the batter covers the whole pan, and then place back on the heat
Cook on low-medium heat – For 1-2 minutes per side
Use an extra egg white in the batter (just use less liquid) for extra protein
Storage And Meal Prep
Fridge- store in an airtight container for up to 5 days
Freezer- Wrap crepes in parchment paper and store in a larger meal prep container or freezer bag. Freeze for up to 1 month.
Reheating- heat in the microwave for 15-45 seconds, or in a frying pan over medium heat.
Meal prep- To meal prep these just multiply the ingredients by the number of serves you would like to prep
FAQ
What protein powder do you recommend?
My favourite protein powder brand is MacroMike, use my code amb-eliyaeats to save 10% (I am a proud MacroMike Ambassador!) The flavour I use in this particular recipe is Caramelised White Chocolate Premium Protein but vanilla also works super well in this recipe!
Can I use whey protein powder?
Yes! Just use slightly less liquid as it requires less liquid than vegan protein powders.
Do I need to use protein powder?
No, just replace the protein powder in these crepes for equal parts all purpose flour. Make sure to use 20-30ml less liquid.
Easy Protein Crepes
Ingredients
- 1 egg
- 120 ml low fat high protein milk soy, almond, low fat, full fat
- 30 g protein powder vanilla, white chocolate, chocolate, etc
- 15 g flour can sub oat flour or gf flour
- 1/2 tsp vanilla optional
Instructions
- Whisk the egg until frothy, add the milk, protein powder and flour and whisk until no clumps remain – I like to use an electric whisk to get it super smooth
- Optional: refrigerate for 5-10 minutes while you heat up the pan
- Lightly spray the pan with oil then pour about 1/4 cup of the batter on the pan (medium heat), make sure to lift the pan while you are pouring, and spread the batter until it covers the whole pan, pop back on the heat and let the crepe cook for 1-2 mins.
- Repeat until you use up the batter (makes 4-5 pan sized crepes)
- Serve with any toppings of choice!I like to use pb powder mixed with cocoa powder and hot water to create a chocolate spread, and chopped bananas + strawberries
Notes
280 cals
C: 19g
P: 30g
F: 9g
