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.