Yummy High Protein Crepes

Enjoy a light and elegant breakfast with these Yummy High Protein Crepes, a simple, whole-food recipe that makes eating healthy feel like dessert for breakfast. Crepes are naturally soft, versatile, and fun to make, but traditional recipes often rely heavily on refined white flour that leaves you hungry shortly after eating. By combining whole egg, lean egg whites, and a small amount of almond or oat flour, this recipe delivers a delicate texture while keeping the ingredient list nutrient-dense. Each crepe contains just 64 calories and provides 6 grams of protein, making it easy to enjoy a full plate without compromising your health goals.

The genius of this recipe lies in its incredible flexibility for any meal or season. When peach season arrives, these crepes are especially delicious filled with plain Greek yogurt and topped with air-fried peaches—a brilliant way to transform overripe or mealy fruit into a warm, caramelized topping. If you prefer a savory option, simply omit the sweet additions and fill your crepes with sautéed vegetables, herbs, or your favorite lean proteins for a quick lunch or dinner.

You don't need specialized equipment or a dedicated crepe pan to make these at home; a standard small non-stick skillet works perfectly. Simply blend the batter until smooth, pour a couple of tablespoons into a warm, lightly oiled pan, and gently swirl to create a thin, even circle. They cook in just a couple of minutes per side, lifting easily at the edges when ready to flip. Roll them up with a generous scoop of protein-rich Greek yogurt, top with a dash of cinnamon, and enjoy a nourishing, restaurant-quality meal right in your own kitchen!

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Yummy High Protein Crepes

Author: Judes Draughon

I love crepes! They're light, soft, and fun to make. These high-protein crepes are especially good with air-fried peaches, using withered, mealy peaches that aren't great to eat raw. This recipe works with any fruit, but I tend to make more crepes for breakfast (filled with plain Greek yogurt) when it's peach season. If you want savory crepes, skip the vanilla paste and maple syrup, which are optional anyway. And you don't need a crepe pan to make these babies. I prefer to use a small non-stick skillet. Enjoy!

Ingredients

• 1 large egg
• 1/2 cup egg whites (from a carton)
• 4 tbsp almond or oat flour (I prefer 2 tbsp of each)
• pinch of salt
• drop of vanilla paste (optional)
• 1 tsp of maple syrup (optional)

Instructions

1. Blend all these ingredients in a small blender until smooth.
2. Heat a lightly oiled 9-inch non-stick skillet over medium-low heat. When the pan is hot, pour 2 tablespoons of batter into the pan and gently swirl the pan to spread out the batter in a circle. Cook until the edges begin to lift, and flip to briefly cook the other side. These are thin crepes, so it only takes a couple of minutes to cook each crepe.
3. Fill crepes with plain Greek yogurt (or your favorite filling), fold so the seam is on the plate, top with cooked fruit, sprinkle with cinnamon, and drizzle with maple syrup. I enjoy air-fried peaches (see my air-fried peaches recipe) or my Blueberry Chia Sauce (Page 280 in Living 12 Fixes to Healthy Guidebook) Add link. Top with a dollop of plain Greek yogurt and enjoy!

Notes

This recipe makes 5 crepes. Each crepe has 6 grams of protein and 64 calories