This recipe is dedicated to my partner, who loves crepes. I wanted to make a healthier version, so I thought why not make a high-protein version of crepes?
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 high protein crepes feel delicate and café-worthy, but when you pack them with protein, they also become the kind of breakfast that keeps you full, energized, and feeling good.
These high-protein crepes are soft, lightly sweet, ultra-thin, and perfect for folding around berries, yogurt, or a drizzle of honey.
They taste like a fancy brunch moment but cook faster than pancakes, and they’re secretly nourishing.
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.
- For a hint of richer flavor, add a pinch of cinnamon or a few drops of almond extract.
- Let the batter rest for 5 minutes — this helps the flour hydrate and makes softer crepes.
- A silicone whisk helps keep the batter extra smooth with zero clumps.
High Protein Crepes
Course: BreakfastDifficulty: Easy4
crepies10
minutes10
minutesIngredients
2 eggs
1 scoop vanilla or unflavored protein powder
½ cup unsweetened almond milk (or milk of choice)
¼ cup oat flour or all-purpose flour
1 teaspoon vanilla extract
1 teaspoon maple syrup (optional, for sweetness)
Pinch of salt
Coconut oil spray or butter for the pan
Optional toppings: Greek yogurt, berries, whipped cream, powdered sugar, honey
Directions
- In a medium bowl, whisk together the eggs, milk, vanilla, maple syrup, and protein powder until smooth and silky.
- Add flour and salt, whisking again until the batter is thin and completely lump-free; it should be pourable like classic crepe batter.
- Heat a nonstick skillet over medium heat and lightly mist it with coconut oil spray. Pour about ¼ cup of batter into the pan and immediately swirl it around to coat the bottom in a thin, even layer.
- Cook for 1 to 2 minutes or until the edges lift slightly, then flip and cook the other side for about 30 seconds.
- Repeat with the remaining batter, stacking the crepes gently on a plate. Serve warm with berries, yogurt, or anything you love on crepes.
- You can make these every day because they’re super healthy and include a lot of protein.
Variations & Substitutions
Chocolate version: Add 1 tablespoon of cocoa powder and use chocolate protein powder.
Gluten-free: Swap oat flour for gluten-free all-purpose flour.
Vegan: Use 1 flax egg and plant-based protein powder.
Higher protein: Add an extra ¼ scoop of protein powder and a splash more milk.
Dessert crepes: Fill with Nutella, banana slices, or a spoon of whipped cream.
Savory version: Skip the vanilla/maple syrup and fill with eggs, cheese, or smoked tofu.
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.
