These Protein Crepes are so easy to make, have no added sugar, and are the perfect way to start your day! There are 11 grams of protein per serving. They are also very low calorie! I love crepes because they are so customizable with all of the different filling options! You can make these in advance too for the week and then just add your favorite fillings in them in the morning. If you like these, then you will also love my Greek Yogurt Protein Waffles! If you are strictly gluten free, make sure you use an oat flour that is suitable for you! Some can have traces of gluten so just read your labels!
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Ingredients
- Flour – You will need 1/2 a cup of flour, either all-purpose or oat flour. My favorite is to use the Prozis Instant Oats Powder. It is sugar free, high in fiber, has no preservatives, and more! Its blended up a lot more than oat flour and it just gives baked goodies the best texture!
- Almond Milk – I used 1/2 cup of unsweetened vanilla flavored almond milk. You can use any kind of milk you would like though, such at oat milk.
- Greek Yogurt – I used 1/2 cup of plain, non-fat Greek yogurt for added protein and as an oil/butter replacement.
- Protein Powder – Use 30 grams of your preferred protein powder. My personal favorite is by the brand Prozis (either the zero diet whey vanilla or the natural vanilla whey isolate). You can actually use the code “KATIE10″ for 10% off at Prozis!
- Swerve – I added 1 tablespoon of Swerve to make my crepes a little bit sweeter. This is optional and you can use any sweetener of choice!
- Vanilla Extract– I used 1/2 teaspoon, for flavor.
- Salt – 1/4 teaspoon, for flavor.
How To Make Them
These are so quick & easy!
- Combine all ingredients in a small mixing bowl until well combined. It should be a very liquid-like consistency. You could also toss all of the ingredients in a small blender to quickly combine everything.
- Preheat a 10” nonstick skillet (I used my HexClad hybrid skillet) over medium heat with some nonstick spray or a little bit of butter.
- Pour a very light layer of batter in the pan (about 1/8 cup or so) and quickly swirl the pan around so the batter covers the entire bottom of the pan. Let cook for about two minutes, flip, and cook for another minute.
- Fill with your favorite fillings & toppings and enjoy!
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.
Crepe Filling Options
As I mentioned above, crepes are extremely customizable and the filling combinations are endless. Here are some of my favorites:
- Strawberries & Crème – This is what is featured in my photos. I made a strawberries and cream filling with some low fat cream cheese, confectioners swerve, and strawberries.
- Nutella & Strawberries or Bananas – Prozis makes some hazelnut butters that taste just like Nutella, are lower in sugar, and have whey protein added to it! They also make a protein nutella version! I will include photos of my favorites below.
- Sugar Free Cool Whip & Bananas – These are just the lightest and fluffiest crepes of them all!
- Peanut Butter & Jelly– Kind of like having a PB&J sandwich for breakfast! Be sure to use jelly with no added sugar.
- Make It Savory!– Use plain unsweetened almond milk and do not add any vanilla extract or swerve to your crepes to make them savory! Add things such as cream cheese, smoked salmon, eggs & cheddar cheese, etc.!
How Long Do These Stay Good For?
You can keep your protein crepes in an airtight container in the fridge for up to 5 days! These can be a great breakfast meal prep. To reheat them, just pop them in the microwave for about 20 seconds. They don’t need much time to warm up at all!
Check Me Out on Social Media!
I post all 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!
Protein Crepes
These Protein Crepes are so easy to make, have no added sugar, and are the perfect way to start your day! There are 11 grams of protein per serving. They are also very low cal! I love crepes because they are so customizable with all of the different filling options! You can make these in advance too for the week and then just add your favorite fillings in them in the morning.
Ingredients
Instructions
-
Combine all ingredients in a small mixing bowl until well combined. It should be a very liquid-like consistency. You could also toss all of the ingredients in a small blender to quickly combine everything.
-
Preheat a 10” nonstick skillet over medium heat with some nonstick spray or a little bit of butter.
-
Pour a very light layer of batter in the pan (about 1/8 cup or so) and quickly swirl the pan around so the batter covers the entire bottom of the pan. Let cook for about two minutes, flip, and cook for another minute.
-
Fill with your favorite fillings & toppings and enjoy!
Servings 8
- Amount Per Serving
- Calories 104kcal
- % Daily Value *
- Total Fat 1g2%
- Saturated Fat 0.2g1%
- Cholesterol 3mg1%
- Sodium 230mg10%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.2g1%
- Sugars 1g
- Protein 11g22%
* 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 has slight rounding. Macros are for 2 10 inch crepes and this recipe makes 8 total crepes.
User Reviews
This didn’t work at al. It was difficult to get it off the non stick pan and it never cooked! The mixture just stayed wet on the inside. Maybe it didn’t turn out because I used beef isolate powder. A definite fail though
I am not familiar with beef isolate powder. My recipe does not call for that. If you used a nonstick pan and oiled it properly, it should not stick. And if your mixture was wet, that makes me think that you used too much batter. You only need enough to barely coat the bottom of the pan. Swirl the pan around in circles to evenly distribute the bater into the thinnest layer possible. A large silicone spatula works great for getting these off the pan as well.