These soft, delicious high-protein crepes are proof that a nutritious breakfast doesn’t have to be boring. After plenty of testing, I created a simple 5-minute crepe batter that makes light, flexible crepes that are perfect for filling with your favourite flavours.
Each serving (2-3 crepes) packs 40g of protein thanks to Vedge Vanilla Ice Cream Protein Powder, making these crepes a satisfying breakfast that can help you start your day feeling full and energized. The best part? They don’t taste like a typical protein recipe, they’re soft, flavourful, and feel like a weekend brunch treat.
I created two flavour options because I couldn’t choose just one! The Lemon Cream Protein Crepes are bright, fresh, and inspired by a lemon blueberry cheesecake, with a creamy yogurt filling and homemade blueberry chia compote. The Peanut Butter Banana Protein Crepes are cozy and classic, combining creamy peanut butter, sweet banana, and a maple drizzle.
Whether you’re meal prepping breakfast, looking for an easy post-workout meal, or simply trying to add more protein to your day, these crepes are an easy and delicious way to meet your nutrition goals.
Nutritional Benefits
These high-protein crepes are a balanced breakfast option that combines protein, fibre, and nourishing ingredients to keep you satisfied.
High in protein
Each serving provides 40g of protein, making it easier to meet your daily protein needs. Protein plays an important role in maintaining lean muscle, supporting muscle recovery, promoting fullness, and supporting healthy aging.
Helps support steady energy
Starting your day with a protein-rich breakfast can help keep you satisfied longer compared to a breakfast that is mostly carbohydrates alone. Pairing protein with fibre and healthy fats helps create a more balanced meal.
Source of fibre
The blueberry chia filling adds fibre from chia seeds and blueberries, which supports digestive health and helps promote regularity.
Plant-based protein option
These crepes use Vedge Vanilla Ice Cream Protein Powder, made with a blend of plant proteins. It’s a convenient way to add high-quality protein to meals while keeping the recipe completely plant-forward.
Nutrient-rich ingredients
Soy milk provides additional protein and nutrients like calcium (when fortified), while ingredients like blueberries, chia seeds, and peanut butter contribute antioxidants, healthy fats, and important vitamins and minerals.
High Protein Vegan Crepes
Description
Soft, flexible high-protein crepes made with plant-based protein powder and filled two ways: bright lemon blueberry cream or classic peanut butter banana.
Ingredients
High-Protein Crepe Batter (Base Recipe)
Lemon Cream Protein Crepes
Crepe Batter Additions
Lemon Cream Filling
Blueberry Chia Compote
Optional Toppings
Classic Peanut Butter Banana Protein Crepes
Peanut Butter Banana Filling
Optional Toppings
Instructions
Crepe Batter
-
Add the soy milk, vanilla protein powder, self-raising flour, egg replacer, vanilla extract, olive oil, and apple cider vinegar to a blender.
-
For the Lemon Cream variation only, also add the lemon juice and lemon zest.
-
Blend for 20–30 seconds, or until the batter is completely smooth.
-
Let the batter rest for 2-4 minutes to allow the flour and egg replacer to hydrate. If the batter is too thick from resting then add a light splash of milk.
-
Heat a non-stick crepe pan or skillet over low-medium heat and lightly grease with oil or vegan butter.
-
Pour about 1/4 to 1/3 cup of batter into the centre of the pan, immediately swirling to create a thin, even layer. Make sure the layer isn't too thick or else it can tear when flipping.
-
Cook for 1–3 minutes, or until the edges begin to lift and the underside is lightly golden. Before flipping, use a spatula to gently loosen the edges of the crepe all the way around the pan. Once you're sure it isn't sticking anywhere, carefully slide the spatula underneath and flip in one smooth motion. Flip and cook for another 1-2 minutes.
-
Repeat with the remaining batter, stacking the cooked crepes on a plate. To help prevent them from sticking to each other, place a parchment paper between each crepe.
Lemon Cream Filling
-
In a small bowl, stir together the vegan Greek-style yogurt, maple syrup, and lemon zest until smooth.
-
Combine the frozen blueberries and chia seeds and heat it in the microwave for 2-3 mins and allow to thicken while you continue to make the crepes.
-
Spread a generous layer of the lemon yogurt filling over each crepe, spoon over the blueberry chia compote, then fold or roll the crepe.
-
Finish with extra lemon zest and a dusting of icing sugar or drizzle of maple syrup, if desired.
Peanut Butter Filling
-
In a small bowl, whisk together the vegan Greek-style yogurt, maple syrup, pure vanilla extract and peanut butter until smooth and creamy.
-
Slice the banana into thin rounds. Spread the peanut butter yogurt filling over each crepe, top with the banana slices, then fold or roll the crepe. Finish with a drizzle of peanut butter and maple syrup before serving.
Nutrition Facts
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 583kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Total Carbohydrate 69g23%
- Dietary Fiber 13g52%
- Sugars 17g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips
- Letting the batter rest helps create softer, more flexible crepes.
- If the batter thickens while sitting, simply whisk in a splash of soy milk.
- Cook the crepes over low-medium heat, too much heat can make them dry instead of soft and tender.
- These crepes are best enjoyed fresh but can also be refrigerated (without filling) for up to 3 days and gently reheated before serving.
