Description
These Gluten-Free High Protein French Crepes are the perfect guilt-free dessert or power breakfast. They are paper-thin, delicate, and buttery just like the classic French version, but packed with protein thanks to a blend of vanilla protein powder and eggs. Fill them with Greek yogurt and berries for a delicious, muscle-building treat.
Ingredients
— The Batter —
¾ cup gluten-free all-purpose flour blend
¼ cup vanilla whey protein powder (or plant-based vanilla protein)
3 large eggs, room temperature (eggs provide structure and protein)
1 ½ cups milk (dairy or almond milk), room temperature
2 tablespoons unsalted butter, melted (plus extra for the pan)
1 tablespoon granulated sugar or sweetener of choice
½ teaspoon pure vanilla extract
Pinch of salt
— High Protein Filling Ideas —
1 cup plain Greek yogurt sweetened with honey or maple syrup
Fresh berries (strawberries, blueberries, raspberries)
Nut butter (almond or peanut) drizzle
Instructions
1. Blend the Batter: The secret to smooth crepe batter is a blender. Combine the milk, eggs, gluten-free flour, protein powder, melted butter, sugar, vanilla, and salt in a blender.
2. Pulse for 15-20 seconds until completely smooth and foamy. (If you don’t have a blender, whisk the wet ingredients vigorously, then sift in the dry ingredients and whisk until no lumps remain).
3. Rest the Batter: Let the batter sit at room temperature for at least 15-20 minutes. This allows the gluten-free flour to hydrate and the foam to settle, ensuring the crepes don’t tear.
4. Heat the Pan: Heat a 10-inch non-stick skillet or crepe pan over medium heat. Grease lightly with a little butter or cooking spray.
5. Pour & Swirl: Pour about ¼ cup of batter into the center of the hot pan. Immediately lift the pan and swirl it in a circular motion to spread the batter into a thin, even circle that coats the bottom.
6. Cook: Cook for 1–2 minutes, or until the edges look dry and lift slightly from the pan, and the bottom is light golden brown.
7. Flip: Carefully slide a spatula under the crepe and flip it over. Cook for another 30–60 seconds on the second side.
8. Stack: Slide the finished crepe onto a plate. Repeat with the remaining batter, greasing the pan slightly between each one.
9. Serve: Fill each crepe with a dollop of Greek yogurt and berries, fold into quarters or roll up, and serve immediately.
Notes
Protein Powder Choice: Whey protein usually yields the thinnest, most ‘crepe-like’ texture. Plant-based powders can be thicker/grainier, so you may need to add an extra tablespoon of milk if the batter seems too thick.
Pan Temperature: If the batter sets before you can swirl it to the edges, your pan is too hot. Lower the heat slightly.
Make Ahead: Crepes store wonderfully. Stack cooled crepes with parchment paper between them and store in a ziplock bag in the fridge for 3 days. Reheat in a warm pan for 10 seconds.
Savory Option: Use unflavored protein powder, omit the sugar and vanilla, and fill with ham, cheese, and spinach for a high-protein lunch.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 110
- Sugar: 2
- Sodium: 95
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 8
- Cholesterol: 75