High-Protein Crepes
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These protein crepes are soft, thin and packed with protein from eggs, egg whites and cottage cheese. A quick blender batter that’s perfect for sweet or savory fillings.
Table of Contents
Why I Love These Protein Crepes
If you’ve never made crepes at home, this protein crepe recipe is the perfect place to start, especially if you’re trying to get more protein in your diet with easy, high-protein breakfast recipes.
I love these high-protein crepes because they come together in the blender with just a handful of ingredients and cook up into thin, flexible crepes that are easy to fill with your favorite toppings.
They’re light, tender and super versatile. I love serving them with fresh fruit, almond butter or granola butter and homemade granola for a sweet option or eggs, cheese and avocado for something savory.
These crepes are also great for meal prep. Make a batch over the weekend and store them in the fridge and you’ve got an easy base for breakfast or lunches throughout the week.
“This was such an easy and delicious recipe! I love how now I can make protein-packed crepes at home. I served them a with chocolate hazelnut spread and fresh strawberries. YUM!”
Ingredients Needed
- eggs – the base of the crepe batter. Eggs give the crepes structure and help them cook up thin, tender and flexible.
- egg whites – boost the protein while keeping the crepes light. Using a mix of whole eggs and egg whites helps balance flavor, texture and protein.
- cottage cheese – blended into the batter to add extra protein and a subtle creaminess. It also helps the crepes stay soft instead of rubbery. I like using 2% or 4% cottage cheese for the best texture.
- oat flour – keeps the crepes naturally gluten-free while adding a little structure to the batter. Oat flour also gives the crepes a mild, slightly nutty flavor. You can use store-bought oat flour or it’s easy to make homemade oat flour using rolled oats.
Find the full ingredient list with measurements in the recipe card below.
How to Make Protein Crepes
Step 1: Add all the ingredients to a blender and blend until completely smooth. Let the batter sit for about 5 minutes before cooking.
Step 2: Pour a small amount of batter into a lightly greased skillet, tilt the pan to spread it thin and cook until set on both sides. Repeat with the remaining batter.
Tips for Success
- Use a good nonstick skillet: This is one of those recipes where the right pan really matters. A nonstick skillet will make flipping the crepes so much easier and helps them cook evenly without sticking. I’ve tested these in stainless steel before and they tend to grab onto the pan, which can make the crepes tear.
- Don’t skip the batter rest: Letting the batter sit for about 5 minutes after blending helps the bubbles settle and allows the oat flour to hydrate a bit. It’s a small step, but it helps the crepes cook up smoother and more flexible.
How to Serve
One of my favorite things about crepes is how versatile they are. You can keep things sweet, go savory, or load them up with extra protein depending on what you’re craving that day.
- Classic sweet crepes: Spread a little Greek yogurt inside the crepes and top with fresh berries and a drizzle of maple syrup for a simple breakfast. My strawberry chia jam would also be a great addition.
- Nut butter and banana: Add a smear of peanut butter, sunflower seed butter, hazelnut butter or any nut butter of choice with sliced bananas for a combo that’s always a winner.
- Extra protein: Fill the crepes with cottage cheese and fruit for an easy high-protein option.
- Savory breakfast crepes: Skip the sweet toppings and fill them with scrambled eggs, avocado and sautéed veggies for a satisfying savory breakfast.
- Seasonal flavors: In the fall, spread apple butter, pumpkin butter or pumpkin almond butter inside your crepes and top with sliced apples, a sprinkle of cinnamon or a dollop of Greek yogurt for a cozy, dessert-like breakfast.
How to Store
Crepes store really well, which makes them great for meal prep.
- Refrigerator: Let the crepes cool completely, then stack them with parchment paper between each crepe and store in an airtight container in the fridge for up to 4 days.
- Freezer: Crepes can also be frozen for longer storage. Stack them with parchment between each one and store in a freezer-safe bag for up to 2 months.
- Reheating: Warm crepes in a skillet over low heat or microwave them for about 10–15 seconds until soft and flexible again.
Frequently Asked Questions
Crepes are very thin, so the pan you use makes a big difference. A nonstick skillet works best for this recipe because the batter contains very little flour. If your pan isn’t nonstick, the crepes may stick and tear when you try to flip them.
Crepes can become rubbery if they cook too long or if the heat is too high. Cook them over medium heat and remove them from the pan as soon as they’re set and lightly golden.
A blender is the easiest way to get the batter completely smooth, especially because of the cottage cheese. If you don’t have a blender, you can whisk everything together very well, but blending gives the best texture.
More High-Protein Breakfast Recipes
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Protein Crepes
Ingredients
- 2 large eggs
- 1 cup egg whites
- ½ cup cottage cheese, 2% or 4% works best
- ¼ cup oat flour
- 1 teaspoon vanilla extract, optional
Instructions
- Add eggs, egg whites, cottage cheese, flour and vanilla (if using) to a blender and blend until completely smooth. Let the batter rest for 5 minutes so the bubbles settle.2 large eggs, 1 cup egg whites, ½ cup cottage cheese, ¼ cup oat flour, 1 teaspoon vanilla extract
- Heat an 8” nonstick skillet over medium heat. Lightly grease, pour in about ¼ cup batter, swirl to coat the pan and cook about 1 minute per side until golden and flexible. Repeat with remaining batter.
- Transfer cooked crepes to a plate and cover loosely with foil to keep warm. Serve immediately with your favorite fillings or toppings, or let cool completely before storing for later.
Notes
- Use a nonstick skillet: A nonstick pan works best for this recipe because the crepes are very thin and contain minimal flour. Stainless steel pans tend to make the batter stick and can cause the crepes to tear when flipping.
- Storage: Let crepes cool completely, then stack them with parchment paper between each crepe and store in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a skillet or microwave until warm and flexible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
This was such an easy and delicious recipe! And I love how now I can make protein-packed crepes at home. I served them a with chocolate hazelnut spread and fresh strawberries. SO good!
Yay! That makes me so happy to hear. I’m glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it.
Wonderful! The crepes really help with my breakfast menus
So glad you enjoyed this recipe, Sherron! Thanks for leaving a review, I really appreciate it!