Soft, thin crepes filled with a rich high-protein chocolate cream. Great for breakfast, dessert, or post-workout treats.
Servings
8 crepes
Ingredients
High-Protein Crepe Batter
- 1 cup all-purpose flour
- 1 scoop vanilla or unflavored protein powder
- 2 eggs
- 1½ cups milk
- ¼ cup melted butter (plus extra for cooking)
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Protein Filling
- 1 cup plain Greek yogurt
- 2 tbsp cocoa powder
- 2 tbsp chocolate protein powder
- 1–2 tbsp maple syrup or sugar-free sweetener
- 1 tbsp peanut butter or hazelnut butter (optional)
Optional Toppings
- Melted dark chocolate
- Strawberries or bananas
- Crushed nuts
- Powdered sweetener
- Chocolate chips
Instructions
1. Make the Crepe Batter
In a blender or bowl combine:
- Flour
- Protein powder
- Eggs
- Milk
- Melted butter
- Vanilla
- Salt
Blend or whisk until smooth.
Let batter rest for 10–15 minutes.
2. Cook the Crepes
- Heat a lightly buttered nonstick skillet over medium heat.
- Pour about ¼ cup batter into the pan.
- Swirl quickly into a thin layer.
- Cook 1–2 minutes until edges lift slightly.
- Flip and cook another 30 seconds.
Repeat with remaining batter.
3. Make the Chocolate Filling
Mix together:
- Greek yogurt
- Cocoa powder
- Chocolate protein powder
- Sweetener
- Peanut butter if using
Stir until creamy and smooth.
4. Fill & Roll
- Spread chocolate filling onto each crepe.
- Roll tightly into logs.
5. Serve
Top with:
- Melted dark chocolate
- Fresh fruit
- Nuts
- Extra protein drizzle
Serve chilled or slightly warm.
Extra Protein Boosts
- Add cottage cheese blended smooth into filling
- Use fairlife milk or high-protein milk
- Add collagen peptides to batter
- Sprinkle hemp or chia seeds on top
Approximate Nutrition (Per 2 Crepes)
- Protein: 24–32g
- Calories: 320–420
- Carbs: 24–32g
- Fat: 12–18g
