Name: Tiramisu Protein Crepes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Fusion / Healthy
Ingredients: 1 egg; ¾ cup soy milk (or milk of choice); 1 shot espresso or 1 teaspoon instant coffee dissolved in hot water; ¼ cup all‑purpose flour (or oat / spelt / gluten‑free flour); 1 scoop protein powder (coffee, mocha, or vanilla flavor); ½ cup high‑protein Greek yogurt (or dairy‑free alternative); Dash of maple syrup (optional, or sugar substitute); Cocoa powder, for dusting

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These Tiramisu Protein Crepes are my healthy, high-protein twist on the classic Italian dessert—perfect for breakfast, dessert, or even a post-workout treat. Soft, coffee-infused crepes are layered with creamy high-protein yogurt and finished off with a dusting of cocoa powder. It’s everything I love about tiramisu, in a light and satisfying single-serving format that delivers 39 grams of protein in just 340 calories.

Tiramisu Protein Crepes

Why You’ll Love This Recipe

I like how these crepes feel indulgent without actually being heavy or overly sweet. The coffee flavor is bold yet balanced, and the texture is spot-on—thin, soft, and pliable like traditional crepes. Despite being packed with protein powder, they don’t come out dry, dense, or chalky. I enjoy how easy they are to make and how flexible the ingredients are for different dietary needs. This is one of those recipes that satisfies cravings and still supports my health goals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

egg
soy milk (or any milk of choice like almond)
espresso shot or instant coffee mixed with hot water
all-purpose flour (or oat, spelt, buckwheat, gluten-free flour)
protein powder (coffee, mocha, or vanilla flavor)
high-protein vanilla or plain Greek yogurt (dairy-free works too)
dash of maple syrup (I like using sugar-free)
cocoa powder (for dusting)

Directions

I whisk the egg until frothy, then add milk, coffee, protein powder, and flour. I prefer using an electric whisk to get the batter super smooth with no lumps.
While the pan heats, I let the batter rest in the fridge for 5–10 minutes to help it thicken a little.
I lightly spray the pan with oil, lift it off the heat, pour in about ¼ cup of batter, swirl it to coat the pan, and then return it to medium heat.
I cook each crepe for about 1–2 minutes per side, flipping once the edges lift and the surface sets.
While the crepes cool slightly, I mix yogurt with a dash of maple syrup. I spread this filling on half of each crepe, fold twice, and finish with a dusting of cocoa powder.

Servings and timing

This recipe makes 1 serving of 4–5 pan-sized filled crepes. It takes about 5 minutes to prep and another 5 minutes to cook—perfect for a quick and satisfying breakfast or snack.

Variations

Flour swap: I sometimes switch out all-purpose for oat or gluten-free flour for different textures.
Dairy-free: I use almond milk and dairy-free yogurt when I want to keep it plant-based.
Extra protein: I add an extra egg white or reduce the milk slightly for more protein.
No coffee: If I’m not in the mood for coffee, I skip it and use vanilla protein powder instead—it still tastes amazing.

Storage/Reheating

Fridge: I store the crepes in an airtight container for up to 5 days.
Freezer: I wrap each crepe in parchment paper and freeze them in a bag or container for up to 1 month.
Reheating: I warm them up in the microwave for 15–45 seconds or reheat them in a pan over medium heat.
Meal prep: I like to scale up the recipe by multiplying the ingredients to prep a few days’ worth at once.

FAQs

How do I prevent the crepes from tearing?

I make sure the batter is smooth and let it rest briefly in the fridge. I also avoid flipping too early—wait until the edges lift and the top looks set.

Can I make this without protein powder?

Yes, I can replace the protein powder with an equal amount of flour, but the protein content will be lower.

What’s the best protein powder for this recipe?

I like using a flavored protein like iced mocha or vanilla. Vegan or whey both work, but I choose one with a smooth texture that blends well.

Can I use regular yogurt instead of Greek?

Yes, I can use regular yogurt, but the filling may be a bit thinner. Greek yogurt gives it a thicker, creamier texture that holds better.

Can I make the batter ahead of time?

Yes, I prepare the batter and store it covered in the fridge for up to 24 hours. I just give it a quick whisk before cooking.

Conclusion

These Tiramisu Protein Crepes have become a staple in my kitchen whenever I want something sweet, light, and packed with protein. They come together quickly, taste incredible, and feel like a treat without compromising my goals. Whether for breakfast or dessert, I keep coming back to this recipe—it’s simple, satisfying, and always hits the spot.