Protein Crepes – Filled With Ricotta & Berries
Light, tender crepes with a creamy ricotta center and juicy berries sound fancy, but they’re easy enough for any morning. This recipe gives you a high-protein breakfast or brunch without feeling heavy. The crepes cook up thin and flexible, and the filling is lightly sweet with a hint of lemon.
Whether you’re fueling a workout or just want something satisfying and pretty on the plate, these crepes deliver. Grab a nonstick pan, and you’ll be eating in about 30 minutes.
Ingredients
Method
- Blend the batter: In a blender, combine eggs, milk, protein powder, oat flour, salt, and cinnamon if using. Blend until smooth and thin, like heavy cream. If it’s too thick, add 1–2 tablespoons more milk.
- Rest the batter: Let it sit for 10–15 minutes. This helps bubbles settle and prevents tearing.
- Make the filling: In a bowl, mix ricotta, Greek yogurt, honey, lemon zest, and vanilla until smooth. Taste and adjust sweetness. Keep chilled.
- Prep the berries: Rinse and pat dry. Slice strawberries if using. Set aside.
- Heat the pan: Use a nonstick skillet (8–10 inches). Warm over medium heat and lightly coat with oil or butter.
- Cook the first crepe: Pour about 1/4 cup of batter into the center. Immediately swirl the pan to spread a thin, even layer. Cook 45–60 seconds until the edges lift and the surface looks set.
- Flip gently: Slip a thin spatula under the edge and flip. Cook another 15–30 seconds. Slide onto a plate.
- Repeat: Lightly re-grease the pan as needed. Stack crepes on a warm plate and cover loosely with a towel to keep them soft.
- Fill and roll: Spread 2–3 tablespoons of the ricotta mixture down the center of a crepe. Add a handful of berries. Roll or fold into quarters.
- Serve: Drizzle with honey, dust with powdered sugar if you like, and add extra berries and mint. Serve warm.
Why This Recipe Works
The batter uses a mix of eggs, milk, and protein powder for structure and a soft bite. Oats or a little flour help the crepes hold together without tearing.
The ricotta filling adds creaminess and extra protein, while berries bring freshness and natural sweetness. A touch of lemon zest brightens everything, and a drizzle of honey ties it all together.
Because the crepes are thin, they cook fast and roll easily. The batter rests briefly to relax the gluten and hydrate the protein powder, which keeps the crepes pliable.
Using a nonstick pan with a light spray of oil ensures they release cleanly.
Shopping List
- Eggs (3 large)
- Milk (1 cup; dairy or unsweetened almond milk)
- Vanilla or unflavored whey or plant protein powder (1/2 cup)
- Oat flour or all-purpose flour (1/2 cup)
- Salt (pinch)
- Ground cinnamon (optional, 1/2 teaspoon)
- Ricotta cheese (1 cup; part-skim or whole milk)
- Greek yogurt (1/2 cup; plain)
- Honey or maple syrup (2–3 tablespoons, plus more for serving)
- Lemon zest (from 1 lemon)
- Vanilla extract (1 teaspoon)
- Fresh berries (2 cups; strawberries, blueberries, raspberries, or a mix)
- Oil or butter (for the pan; spray works well)
- Powdered sugar (optional, for dusting)
- Mint leaves (optional, for garnish)
How to Make It
- Blend the batter: In a blender, combine eggs, milk, protein powder, oat flour, salt, and cinnamon if using. Blend until smooth and thin, like heavy cream. If it’s too thick, add 1–2 tablespoons more milk.
- Rest the batter: Let it sit for 10–15 minutes.
This helps bubbles settle and prevents tearing.
- Make the filling: In a bowl, mix ricotta, Greek yogurt, honey, lemon zest, and vanilla until smooth. Taste and adjust sweetness. Keep chilled.
- Prep the berries: Rinse and pat dry.
Slice strawberries if using. Set aside.
- Heat the pan: Use a nonstick skillet (8–10 inches). Warm over medium heat and lightly coat with oil or butter.
- Cook the first crepe: Pour about 1/4 cup of batter into the center.
Immediately swirl the pan to spread a thin, even layer. Cook 45–60 seconds until the edges lift and the surface looks set.
- Flip gently: Slip a thin spatula under the edge and flip. Cook another 15–30 seconds.
Slide onto a plate.
- Repeat: Lightly re-grease the pan as needed. Stack crepes on a warm plate and cover loosely with a towel to keep them soft.
- Fill and roll: Spread 2–3 tablespoons of the ricotta mixture down the center of a crepe. Add a handful of berries.
Roll or fold into quarters.
- Serve: Drizzle with honey, dust with powdered sugar if you like, and add extra berries and mint. Serve warm.
Storage Instructions
Crepes: Stack cooked, unfilled crepes with parchment between each. Wrap tightly and refrigerate up to 3 days or freeze up to 2 months.
Reheat in a lightly oiled pan for 10–15 seconds per side or in the microwave under a damp towel.
Filling: Store ricotta mixture in an airtight container in the fridge for up to 3 days. Stir before using. Don’t freeze the filling; it can separate.
Assembled crepes: Best fresh.
If needed, refrigerate for up to 24 hours; the crepes may soften. Add fresh berries just before serving.
Health Benefits
- High-quality protein: Eggs, protein powder, ricotta, and Greek yogurt provide a strong protein profile for muscle repair and steady energy.
- Lower sugar option: The sweetness mainly comes from berries and a small amount of honey, so you control the sugar content.
- Fiber from oats and berries: Oat flour and berries add fiber, which supports digestion and helps you feel full longer.
- Calcium and vitamins: Dairy adds calcium for bone health, while berries bring vitamin C and antioxidants.
- Customizable for goals: Use part-skim ricotta and almond milk for lighter macros, or whole-milk dairy for a more filling meal.
Common Mistakes to Avoid
- Too thick batter: Thick batter leads to heavy crepes. The batter should pour easily and coat the pan in a thin layer.
- Skipping the rest: Resting the batter makes a big difference in texture and prevents tearing.
- High heat: Very hot pans burn crepes before they set.
Medium heat keeps them tender and golden.
- Overfilling: Too much filling can cause tears. A thin spread plus a modest scoop of berries is plenty.
- Using a sticky pan: A worn or sticky pan will fight you. Use a good nonstick skillet and a light oil spray.
Variations You Can Try
- Chocolate twist: Add 1 tablespoon cocoa powder to the batter and use chocolate protein powder.
Fill with ricotta and sliced strawberries.
- Lemon-blueberry: Add extra lemon zest to the filling and fold in fresh blueberries. Finish with a lemon yogurt drizzle.
- Savory brunch: Skip cinnamon and honey. Fill with herbed ricotta (ricotta + chives + black pepper) and smoked salmon or sautéed mushrooms.
- Gluten-free: Use certified gluten-free oat flour or a 1:1 gluten-free flour blend.
Check the protein powder label for gluten-free certification.
- Dairy-free: Use plant-based protein powder, almond milk, and a thick coconut yogurt in place of ricotta/Greek yogurt (blend with a little lemon juice and vanilla).
- Nutty crunch: Add toasted almonds or pistachios to the filling for texture.
FAQ
Can I make the batter ahead of time?
Yes. Mix the batter and refrigerate it for up to 24 hours. It may thicken as it sits, so whisk in a splash of milk before cooking to get that thin, pourable consistency.
What kind of protein powder works best?
Whey isolates blend smoothly and keep crepes tender.
Plant-based powders also work, but they can thicken the batter more, so add milk as needed. Choose vanilla or unflavored to avoid overpowering the filling.
How do I prevent crepes from tearing?
Use a hot, nonstick pan, rest the batter, and keep the crepes thin. Flip when the surface looks set and the edges lift easily.
A thin, flexible spatula helps.
Can I skip the flour and use only protein powder?
It’s not ideal. A small amount of oat or all-purpose flour improves structure and makes flipping easier. Without it, crepes can turn rubbery or fragile.
What’s the best pan size?
An 8- to 10-inch nonstick skillet is perfect.
Larger pans can make the crepes too thin to flip easily, especially for beginners.
How do I keep crepes warm for a crowd?
Preheat your oven to 200°F (95°C). Place cooked crepes on a baking sheet, cover loosely with foil or a clean towel, and hold for up to 30 minutes while you finish the batch.
Can I use frozen berries?
Yes. Thaw and drain them well so they don’t water down the filling.
For a quick compote, simmer frozen berries with a touch of honey until thick, then cool before using.
How can I make it lower carb?
Use almond milk, a low-carb protein powder, and a small amount of coconut flour (start with 1–2 tablespoons) in place of oat flour, thinning with extra milk as needed. The texture will be slightly different but still tasty.
Final Thoughts
These protein crepes hit the sweet spot between nutritious and indulgent. They’re flexible enough for weekday breakfasts and pretty enough for guests.
Keep the batter thin, the heat moderate, and the filling light. Once you get the rhythm, you’ll have a reliable, delicious breakfast you can dress up any way you like. Enjoy the creamy ricotta, bright berries, and a stack of crepes that feel special every time.
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