Healthy Protein Crepes

These delicious protein crepes are gluten free, dairy free, and naturally sweetened. Great for a healthy breakfast or brunch any day!

Healthy Protein Crepes on a plate topped with whipped cream and a strawberry

Healthy Protein Crepes


If there’s one meal in the day that I absolutely, without a doubt, always look forward to…it’s breakfast. I usually have a tasty protein smoothie, free-range eggs and gluten-free toast, or coconut yogurt with fresh berries and granola. On weekends I get a little more creative with pancakes, fruit salad, organic breakfast sausages, egg scrambles, or this recent breakfast addition… Strawberry Shortcake Protein Crepes made with Genuine Health fermented vegan proteins+ in natural coconut.

Breakfast is definitely the meal of the day that if I go without it…helloooo miss cranky pants. I’m sure that partly has to do with low blood sugar levels from skipping it, but it’s also partly disappointment because it’s my all-time favourite meal of the day.

Healthy Protein Crepes on a plate with another plate with strawberry filling

Is there protein in crepes?


Traditionally crepes are made with white flour, sugar, salt, eggs, milk, and butter. So, not the healthiest breakfast in the bunch per se, but they are a favourite and a classic! 

Because crepes contain eggs, they do naturally contain some protein, but not a lot. There’s 6g of protein in one egg, so a single crepe usually contains around 2g of protein (depending on the size)

That’s why to get that extra protein punch in crepes (and make them all around healthier!), you should try my delicious recipe. 

Three Healthy Protein Crepes on a plate filled with strawberry filling and topped with shredded coconut and whipped cream

Adding Protein Powder To Crepes


For the protein in these tasty crepes I used Genuine Health fermented vegans+ protein powder in natural coconut flavour. The coconut combined with the strawberries make a beautiful strawberry shortcake inspired flavour and the powder works well with the rest of the ingredients. 

When it comes to choosing a good protein powder to make my simple protein crepes I recommend paying attention to the following, as not all protein powders are created equal!

  • Choose a protein powder with no artificial ingredients. Some brands add in artificial sweeteners (like aspartame), or artificial colours or dyes. These are best to be avoided. 
  • Go with an organic protein powder. Non-organic protein powders can contain genetically modified ingredients, so look for one is specifically organic. 
  • Pick between natural organic whey protein (if you can tolerate dairy) or plant-based which can include rice protein, pea protein, or a blend of several plant proteins. 

Healthy Protein Crepes on a plate with a protein powder container beside

Health Benefits of Eating Protein at Breakfast


When it comes to breakfast I mix it up between sweet and savoury options but no matter what, even with naturally sweet breakfasts, I always ensure there is a protein component.

Protein at breakfast is crucial for stabilizing blood sugar levels, keeping you satisfied, and even stimulating metabolism in the morning. So often we forget to include protein at breakfast and make our meals very carbohydrate-focused instead. Think muffins, cereal, bread, croissants, oatmeal….etc.

There’s nothing wrong with healthy complex carbohydrates and fruits in the morning, as they are a perfect source of energy to fuel the body for the day, but having only carbohydrates can be an issue. A carbohydrate-heavy breakfast that is out of balance because of a lack of healthy fats and proteins will leave you feeling hungry about 1 hour later and often leads to sugar cravings.

close up of Healthy Protein Crepes with strawberry and coconut whipped cream filling

The Genuine Health fermented vegan proteins+ is a unique product because the plant proteins used are fermented (obviously!). This fermentation makes the digestion and absorption of the proteins much easier which ultimately increases the body’s use of these proteins by up to 40% compared to non-fermented plant proteins.

On top of that, the proteins are derived from 7 different plant sources which offers a variety of amino acids and nutrients rather than protein powders made from just 1 single plant protein source like brown rice or hemp.


How do you make sure you get protein in at breakfast? Or, have you not thought much about it? I hope this post has convinced you to give protein in the morning some attention. Tell me about in the comments below! 

Strawberry Shortcake Protein Crepes

Strawberry Shortcake Protein Crepes

Yield: 1
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These delicious and healthy crepes are packed with protein, gluten free, and dairy free. Great for a healthy breakfast or brunch!


  • 1/2 tablespoon coconut oil


  • 1 scoop genuine health fermented vegan proteins+
  • 1/2 cup + 2 tablespoons egg whites
  • 1 tablespoon pure maple syrup
  • 2 tablespoons almond milk

Strawberry Filling:

  • 1 1/2 cups sliced strawberries
  • 1 tablespoon pure maple syrup


  • 1/3 cup coconut whipped cream*
  • 1 tablespoon flaked coconut
  • 1 fresh strawberry


  1. Add the crepe ingredients to a small food processor or blender and process/blend until smooth. It should resemble a thin pancake batter (if the mixture is too thick you can add additional almond milk).
  2. Heat a large, non-stick pan or a griddle over medium heat and add in the coconut oil to coat the pan or griddle.
  3. Using a ladle pour a very thin layer of the batter and swirl with the back of the ladle to spread the batter out, making a thin pancake about 6-7" inches in diameter.
  4. The crepe will cook quite quickly, so carefully flip after 30 seconds or so, or until the crepe is bubbling. Cook for an additional 30 seconds on the other side.
  5. Repeat the process to use up all of the crepe batter. I made 3 crepes total.
  6. Once the crepes are cooked, set aside in a covered dish to keep warm.
  7. Using the same pan add in the strawberries and pure maple syrup and saute until the strawberries become soft and the "sauce" thickens slightly and bubbles. Remove from heat.
  8. Assemble the crepes by lining them side by side on a large plate. Fill each crepe with 1/3 of the strawberry and top with a dollop of coconut whipped cream (see notes).
  9. Fold the crepe edges over the filling then top with another dollop of coconut whip cream and the flaked coconut.
  10. Enjoy!


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Have a wonderful Sunday!




Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I was thinking using aquafaba chickpea brine as a substitute for egg white it looks like egg white when whipped and helps binder
    1\2 tsp agar agar or flax egg

  • Ah! Added coconut oil to the crepe recipe since it was on crepe ingredients and didn’t see the error until step 2.

    • Shoot! Sorry about that, I don’t think it would have affected it too much but I will definitely change the way the ingredients are laid out to prevent someone else making the same error!

  • I made these for breakfast this morning, and they are DELICIOUS! By far the best gluten-free crepe/pancake recipe I have ever tried!

  • All I can say about this recipe is, “YES”!!!!!! You have knocked it out of the park with this decadent recipe. I am in total agreement with you about breakfast- I could literally eat breakfast three meals a day. In fact, I have already had breakfast for two meals today. LOL! Love, love, love your recipe and I love your spoons too. Keep up the breakfast ideas.