Strawberry Protein Crepes

5 from 77 votes

Quick & easy to make, these strawberry protein crepes are egg-free, dairy-free and a magical start to your day; made with plant-based protein

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This Strawberry Protein Crepes recipe post is sponsored by Four Sigmatic, although the content represents my own personal opinion and experience using the product.

Create magic morning moments with the family this weekend with these easy-to-make crepes made with Four Sigmatic plant-based protein. These vegan crepes are served with fresh strawberries and are sure to give you enough energy to face the day. Plus, they’re delicious and fun for the whole family to make and enjoy!

Overhead shot of protein crepes with strawberries and cream on blue napkin
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Ingredients and substitutes

  • All purpose flour: Use your favorite brand. I haven’t tried this recipe with gluten-free flour.
  • Protein Powder: I’m using plant-based Four Sigmatic, which has a great texture to add to baked goods like these protein crepes. It’s not gritty, grainy, or sandy. It’s a smooth protein blend without gums or fillers! I swapped some of the flour in the crepe recipe for the protein powder.
  • Water: You can use tap water, but sparkling water will give these crepes a light and fluffy texture.
  • Cornstarch: To help to create a thick batter.
  • Sugar: Use granulated sugar for sweetness, but you can also use maple syrup.
  • Milk: I use almond milk to keep these crepes vegan, but you can use dairy or another plant based milk if you prefer.
  • Coconut oil: Coconut oil contains healthy fatty acids and the fat needed to make the crepes moist and airy.
  • To serve: Fresh strawberries and vanilla coconut yogurt.
Ingredients to make the recipe

How to make protein crepes

  • Combine the Four Sigmatic protein powder and water and whisk until the powder dissolves. In a large bowl, combine the dry ingredients.
  • Add the protein powder mix to the dry ingredients in addition to the rest of the water and coconut oil. Whisk until you have a smooth batter. But some lumps are ok.
2 image collage to show the batter before and after mixing
  • Pour some of the batter into a hot pan with coconut oil and spread out the batter immediately.
  • Cook until the batter sets in the middle and some bubbles start to form.
  • Flip over and cook the other side.
3 image collage to show how to cook the crepes
  • Remove from the pan and cook the other crepes, making sure to keep the stack warm while cooking.
  • Then you can serve them with strawberries and yogurt, or any fillings/toppings.
Completed protein crepes stacked on a plate with a blue napkin in background

Tips for making protein crepes

  1. Dissolve the Four Sigmatic protein powder with water alone first. The mixture of the protein powder with warmed coconut oil could create a cakey texture. It’s always best to dissolve protein powder in room temperature liquid first before adding to the crepe batter.
  2. Use sparkling water instead of water. This is a tip I love using when cooking pancakes and it works really well for these vegan crepes. The bubbles in the sparkling water give them a soft, light texture. Just be sure to keep the sparkling water closed until right before using. 
  3. All of your ingredients should be at room temperature. If your ingredients are cold, it can cause the coconut oil to solidify. If this happens, just keep whisking the batter.
  4. Don’t have your pan too hot. If you have the skillet on too high of heat, the water will evaporate quickly and the batter will burn. I like using medium heat for the crepes.

Frequently asked questions

How thick should a crepe be?

You only need a small amount of batter for each crepe, they are supposed to be thin, not thick like American pancakes. Add just enough to coat the surface of your pan, it should almost be see through. I like ⅓ cup measurements for mine.

Can you make crepes ahead of time?

I prefer to enjoy crepes as soon as I cook them, but you can make the batter the night before and let it sit in the fridge. Leftover crepes can be stored in a ziplock bag, with each one separated by parchment or wax paper. They will keep like this for up to 5 days in the fridge. They can then be reheated in the microwave for 15 second to serve.

What other toppings can you use?

I love the strawberries and cream combination, but you can easily add any of your favorite toppings to these protein crepes. Use fresh berries, sliced bananas or apple, or go full out with some Nutella or even ice cream!

Protein crepes on a plate with strawberries and cream, red coffee mug in background and Four Sigmatic protein powder in background

Thank you Four Sigmatic for sponsoring this Protein Crepes recipes. It’s hard to believe these protein crepes are vegan with their light and buttery texture. I’m excited to continue adding more magic to my mornings with the protein powder in more recipes!

More pancake recipes:

If you’ve tried this healthy-ish feel good Strawberry Protein Crepes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Strawberry Protein Crepes

Quick & easy to make, these strawberry protein crepes are egg-free, dairy-free and a magical start to your day; made with plant-based protein
5 from 77 votes
Servings 4 servings
Course Breakfast
Calories 258
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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  • ¼ cup protein powder
  • 1 cup sparkling water OR regular water divided
  • 1 ¼ cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar
  • 1 cup almond milk
  • 2 tablespoons coconut oil melted, plus more for frying
  • Strawberries for serving
  • Vanilla coconut yogurt for serving


  • In a small bowl, combine the protein powder and ¼ cup sparkling water, and whisk until the protein powder dissolves.
  • In a large bowl, whisk together the flour, cornstarch and sugar. Add the protein powder mixture, remaining sparkling water, almond milk and coconut oil on top. Whisk well until smooth and well combined.
  • Heat coconut oil over medium heat in a medium sized, non-stick pan. Pour about ⅓ cup of the batter to the pan. Immediately lift the pan and rotate it carefully to move the batter into a thin circle.
  • Cook until the batter sets in the middle, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 more seconds until bubbles form. Remove from pan and repeat with the rest of the batter.
  • Serve with strawberries and cream, if desired


Recipe: This recipe was adapted from Nora Cooks, but I added protein powder and made a couple minor tweaks.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the crepes, then place them between layers of parchment or wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of almond milk, you can use dairy or another plant-based milk.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • You can replace granulated sugar with other types of sweeteners of choice.


Calories: 258kcal, Carbohydrates: 36g, Protein: 10g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 95mg, Potassium: 62mg, Fiber: 1g, Sugar: 4g, Vitamin A: 18IU, Calcium: 105mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegan
Cuisine French
Course: Breakfast

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Recipe Rating


  1. Nicole says:

    What flavor protein powder did you use?

  2. Tina says:

    Hi how many crepes does this make? I know it’s 4 servings but is it 4 crepes? Or 8?

  3. Nikki says:

    Gluten free sub?

    1. Yumna J. says:

      To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

  4. Team Four Sigmatic says:

    Our whole team is drooling at this recipe! We can’t wait to make in our own kitchens! Thank you so much for sharing!!

    1. Yumna J. says:

      So excited for you all to make it! Most welcome!!