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Overhead shot of protein crepes with strawberries and cream on blue napkin
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5 from 19 votes

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
Course Breakfast
Cuisine French
Diet Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 258kcal
Author Yumna Jawad


  • 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 1/3 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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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