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.
These high-protein crepes are a balanced breakfast option that combines protein, fibre, and nourishing ingredients to keep you satisfied.
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.
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.
The blueberry chia filling adds fibre from chia seeds and blueberries, which supports digestive health and helps promote regularity.
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.
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.
Soft, flexible high-protein crepes made with plant-based protein powder and filled two ways: bright lemon blueberry cream or classic peanut butter banana.
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.
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.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.