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
Instructions
- In a bowl, whisk the egg until frothy. Add milk, coffee (or espresso), protein powder, and flour. Mix until you have a smooth, lump‑free batter.
- Let the batter rest in the refrigerator for 5–10 minutes to thicken slightly.
- Preheat a nonstick pan over medium heat and lightly spray or brush with oil. Pour about ¼ cup of batter into the pan, tilting and swirling to coat evenly.
- Cook the crepe 1–2 minutes on the first side until edges lift and the surface sets, then flip and cook another 1 minute until lightly golden.
- While the crepes cool slightly, mix the Greek yogurt with a dash of maple syrup (if using). Spread this filling on half of each crepe, fold or roll, and dust with cocoa powder.
Notes
- You can swap in oat flour, buckwheat flour, or your favorite gluten‑free blend.
- Use almond milk or another plant‑based milk and dairy‑free yogurt for a fully vegan option (adjust protein powder accordingly).
- For extra protein, add an extra egg white or use less milk to concentrate.
- If you don’t like coffee, omit it and use a vanilla or neutral protein powder instead for a milder flavor.
- You can prep the batter ahead and store it in the fridge for up to 24 hours (give it a whisk before use).
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast / Snack / Dessert
- Method: Pan‑cooked / Skillet
- Cuisine: Fusion / Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: Entire batch (4–5 crepes with filling)
- Calories: 340
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 95mg
