Ask The Protein Powder Chef: Do You Have A Recipe For Protein Crepes?

I have a passion for weightlifting, nutrition, and great-tasting food. My specialty is cooking with protein powder. Ask me a question and I'll turn it into a protein-filled, delicious recipe!


I know how to make protein pancakes, but how do you make protein crepes?

Protein crepes are incredibly easy and, arguably, one of the most fun ways to eat your whey protein powder. Why? Because you can fill them with all sorts of stuff! You can fill them with peanut butter and jelly, almond butter and bananas, or with dark chocolate and berries! You can even fill them with protein fluff or casein pudding for an out-of-this-world ultra-high-protein experience!

Crepes-Making Secrets

Crepes aren't difficult to make, but they can be a little frustrating if you don't know exactly what you're doing. These three tips will help make your crepes-cooking experience a successful one!

    1. You'll need a good non-stick pan. If you have an actual crepe pan, that's great. If you don't though, no worries—as long as you have a good-quality nonstick pan, you're set.

    2. Make sure your pan is sizzling hot before you pour the batter onto it. Once the batter is in the pan, though, turn down the heat to medium-high.

    3. Coat your pan with coconut oil, butter, or a low-calorie non-stick spray before you pour the batter in it. If your pan isn't properly greased, your thin crepes may stick or burn.

    4. The crepe-making process is a quick one. If you're making several at the same time, think of yourself as a machine: pour, flip, and plate.

Are you ready to give it a go? Here's the recipe:

Vanilla Whey Protein Crepes

View Recipe Here


To make your crepes "stretchier," use more liquid egg whites and a tablespoon or two of milk. If you like them fluffier and more like a pancake, use more oats.

You can use casein or veggie protein powders instead of whey. But if you do, add more egg whites and a bit of milk to your batter until it achieves the right consistency. It should be runny, not thick, and easy to spread onto the surface of your pan.