This recipe is dedicated to my partner, who loves crepes. This is a chocolate version, but high protein!
I’ve also gone ahead and already written a recipe for cottage cheese flatbread because it’s so easy to make and pairs with everything. I also have a lovely recipe for cottage cheese flatbread pizza here.
These chocolate high-protein crepes are light, fluffy, and feel like a fancy brunch treat, yet they’re packed with protein to keep you full and energized.
Whether you’re trying to eat healthier, sneak in more protein, or just want to feel like you’re having dessert for breakfast, this recipe is it.
They taste indulgent but don’t weigh you down, and with a little whipped cream and fresh berries, you’ll feel like you’re at a cozy café right at home.
I’m attaching variations and substitutes at the bottom of the recipe.
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Use a nonstick crepe pan for the thinnest, easiest-to-flip crepes.
- If your batter looks thick, add a splash of almond milk until it’s the right consistency.
- Want a richer chocolate flavor? Add a teaspoon of dark cocoa powder or a sprinkle of instant espresso powder.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Serve immediately while warm, the texture is best when the edges are slightly crisp and the center soft.
20 Min High Protein Chocolate Crepes
Course: BreakfastDifficulty: Easy4
crepies10
minutes10
minutesIngredients
1 scoop chocolate protein powder
1 tablespoon unsweetened cocoa powder
2 eggs (or ½ cup liquid egg whites)
¼ cup oat flour or whole wheat flour
½ cup unsweetened almond milk (or milk of choice)
1 teaspoon vanilla extract
Pinch of salt
Coconut oil spray or butter for the pan
Optional toppings: Greek yogurt, whipped cream, berries, or a drizzle of maple syrup
Directions
- In a mixing bowl, whisk together the eggs, milk, vanilla, and protein powder until smooth.
- Add cocoa powder, flour, and salt, and continue whisking until no lumps remain — the batter should be thin and pourable, like traditional crepe batter. Heat a nonstick skillet over medium heat and lightly coat it with coconut oil spray.
- Pour about ¼ cup of the batter into the pan, swirling it around to spread evenly. Cook for 1 to 2 minutes, then carefully flip and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Stack the crepes, layer them with Greek yogurt or whipped cream, and top with berries for a picture-perfect finish.
- You can make these every day because they’re super healthy and include a lot of protein.
Variations & Substitutions
Vegan: Use a flax egg and your favorite plant-based protein powder instead of whey.
Gluten-free: Swap oat flour for almond flour or gluten-free all-purpose mix.
High-fiber version: Add 1 tablespoon of ground flaxseed or chia seeds to the batter.
Sweet tooth fix: Drizzle with sugar-free chocolate syrup or peanut butter for a dessert-style breakfast.
Meal prep tip: Make a double batch and refrigerate for up to 3 days; just reheat gently in a pan before serving.
This cottage cheese garlic naan is super healthy so you don’t have to feel guilt for binging.
It’s healthy, it’s easy, and it goes so well with curries, you can also use it for wraps, pizza bases, or dipping into soups.
These high-protein crepes are everything a good breakfast should be: beautiful, simple, nourishing, and customizable for any mood.
They look elegant, taste amazing, and come together faster than most weekday breakfasts, and once you try them, you’ll want to keep the batter ingredients stocked forever.
Try this cozy, protein-packed breakfast whenever you need a delicious start to the day.
