If you love a breakfast that feels a little extra but is still packed with nourishing ingredients, you’re going to be obsessed with my Greek Yogurt Strawberries and Cream Protein Crepes. They’re soft, delicate, and filled with a creamy Greek yogurt filling made with fresh strawberries, a hint of lemon, and just the right amount of sweetness. They honestly taste like something you’d order at your favorite brunch spot, but they’re so easy to make at home.
What I love most about this recipe is that it transforms a classic breakfast into something much more satisfying. Thanks to the addition of Naked Nutrition Vanilla Whey Protein Powder and protein-rich Greek yogurt, each serving keeps you fuller for longer while still tasting like dessert. Whether you’re making these for a weekend brunch, meal prepping breakfast, or treating your family to something special, these protein crepes are always a hit.
This recipe makes about 18 crepes
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This post is sponsored by Naked Nutrition.
I’m so excited to partner with Naked Nutrition because they’re one of my favorite brands when it comes to clean, high-quality protein powders. Their Vanilla Whey Protein Powder is made from grass-fed whey with no artificial sweeteners, colors, or unnecessary fillers, making it perfect for baking and breakfast recipes like these crepes. It blends beautifully into the batter while adding extra protein without compromising the texture or flavor. If you’re looking for a protein powder that tastes amazing and is made with simple ingredients, I highly recommend giving Naked Nutrition a try.
Why You’ll Love My Strawberries and Cream Protein Crepes
- High protein breakfast that’s satisfying and filling
- Light, soft, and perfectly delicate crepes
- Creamy Greek yogurt cheesecake-inspired filling
- Made with fresh strawberries and bright lemon
- Easy enough for weekends but elegant enough for brunch
- Kid-friendly and family approved
- Great for spring and summer breakfasts
- Easily customizable with your favorite berries
- Perfect for meal prep
Equipment You’ll Need
- Blender
- 10-inch nonstick skillet or crepe pan
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Whisk
What You Will Need
For the Protein Crepes
- 2 cups organic whole milk
- 4 large organic eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1¼ cups all-purpose flour
- 37 grams (2 scoops) Naked Nutrition Vanilla Whey Protein Powder
For the Greek Yogurt Strawberries and Cream Filling
- Monk fruit sweetener, to taste (optional)
- ½ cup plain Greek yogurt
- 4 tablespoons cream cheese, softened
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh strawberries, diced
How to Make My Strawberries and Cream Protein Crepes
- In a blender, combine the milk, eggs, melted butter, vanilla extract, salt, and all-purpose flour. Blend until completely smooth.
- Add the Naked Nutrition Vanilla Whey Protein Powder and blend again until fully incorporated. Let the batter rest for 10 minutes if time allows. This helps create tender, flexible crepes.
- Heat a 10-inch nonstick skillet or crepe pan over medium heat and lightly grease it with butter.
- Once the pan is hot, pour about ¼ cup of batter into the center of the pan. Immediately swirl the pan so the batter spreads into a thin, even layer.
- Cook for about 1 minute, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for another 30–60 seconds, until set.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly greasing the pan between crepes as needed.
- While the crepes cool slightly, prepare the filling. In a medium bowl, stir together the Greek yogurt, softened cream cheese, lemon juice, lemon zest, and monk fruit sweetener (if using) until smooth and creamy.
- Gently fold the diced strawberries into the filling until evenly combined.
- Spoon the filling down the center of each crepe, then roll or fold them as desired.
- Serve immediately with extra fresh strawberries, a dusting of powdered monk fruit, or whipped cream, if desired. Enjoy!
Tips for Success
- A silicone spatula makes flipping much easier than a traditional spatula.
- Letting the batter rest makes softer, more flexible crepes.
- Swirl the batter immediately after pouring for the thinnest crepes.
- Keep cooked crepes covered with a towel to prevent them from drying out.
- Dice the strawberries small so they’re easier to roll inside the crepes.
- Taste the filling before adding sweetener since strawberry sweetness varies.
Variations
- Swap strawberries for blueberries, raspberries, or peaches.
- Add a drizzle of honey or pure maple syrup before serving.
- Sprinkle with sliced almonds or chopped pistachios for crunch.
- Add a layer of sliced bananas to the filling.
- Top with homemade whipped cream for a brunch-worthy presentation.
Storage Instructions
Store assembled crepes in an airtight container in the refrigerator for up to 3 days.
The crepes and filling can also be stored separately and assembled just before serving for the freshest texture.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes! Stack cooled crepes with parchment paper between each one and refrigerate for up to 3 days.
Can I freeze protein crepes?
Yes. Freeze the crepes without the filling for up to 2 months. Thaw overnight in the refrigerator before filling.
Can I use frozen strawberries?
Fresh strawberries provide the best texture, but thawed and well-drained frozen strawberries can also work.
Do these taste like protein powder?
Not at all. The vanilla whey blends seamlessly into the batter and simply adds a subtle vanilla flavor.
Can I use a different protein powder?
Yes, although whey protein typically produces the softest texture. Plant-based protein powders may require slight adjustments to the liquid.
Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
- It lowers your blood pressure.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
If you love a breakfast that feels a little extra but is still packed with nourishing ingredients, you're going to be obsessed with my Greek Yogurt Strawberries and Cream Protein Crepes. They're soft, delicate, and filled with a creamy Greek yogurt filling made with fresh strawberries, a hint of lemon, and just the right amount of sweetness. They honestly taste like something you'd order at your favorite brunch spot, but they're so easy to make at home.
Ingredients
For the Protein Crepes
For the Greek Yogurt Strawberries and Cream Filling
Instructions
-
In a blender, combine the milk, eggs, melted butter, vanilla extract, salt, and all-purpose flour. Blend until completely smooth.
-
Add the Naked Nutrition Vanilla Whey Protein Powder and blend again until fully incorporated. Let the batter rest for 10 minutes if time allows. This helps create tender, flexible crepes.
-
Heat a 10-inch nonstick skillet or crepe pan over medium heat and lightly grease it with butter.
-
Once the pan is hot, pour about ¼ cup of batter into the center of the pan. Immediately swirl the pan so the batter spreads into a thin, even layer.
-
Cook for about 1 minute, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for another 30–60 seconds, until set.
-
Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly greasing the pan between crepes as needed.
-
While the crepes cool slightly, prepare the filling. In a medium bowl, stir together the Greek yogurt, softened cream cheese, lemon juice, lemon zest, and monk fruit sweetener (if using) until smooth and creamy.
-
Gently fold the diced strawberries into the filling until evenly combined.
-
Spoon the filling down the center of each crepe, then roll or fold them as desired.
-
Serve immediately with extra fresh strawberries, a dusting of powdered monk fruit, or whipped cream, if desired. Enjoy!
Nutrition Facts
Nutrition Facts
Servings 18
Serving Size 1 crepe (no filling)
- Amount Per Serving
- Calories 83kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.8g9%
- Cholesterol 57.2mg20%
- Sodium 94.9mg4%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 0.3g2%
- Sugars 1.9g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
