Gluten Free Crepes
Prep time
Cook time
Total time
An incredibly light and fluffy protein crepe recipe that takes only a few minutes to put together with a blender. Easy!
Recipe Type: Breakfast
Cusine: French
Serves: 4
For the Crepes
  • ½ cup egg whites
  • 30 grams Greek yogurt
  • 2 Tablespoons of Almond Milk
  • 19 grams of Magnum Quattro Protein Powder (Vanilla)
  • 1 Tablespoons of Guten-Free Pancake Mix
  • pinch of cinnamon
  • 2 drops of liquid stevia (optional)
For the Vanilla Cream
  • 20 g Light Cream Cheese
  • 10 g 0% Greek Yogurt
  • 5 g Magnum Quattro Vanilla Protein
For the Berries
  • 30 g sliced sweet strawberries
  • 20 g blueberries
For the Crepes:
  1. Warm a non-stick pan on the stove-top, on medium-high heat. In a blender mix all the ingredients for about 20 seconds. Lightly spray the pan with organic coconut oil. Using a soup ladle, pour ¼ of the batter into the center of the pan, and with the back of the ladle gently spread the batter in a circular motion into a very thin crepe. As soon as the batter bubbles, flip over with a spatula or your fingers, and cook for another 20 seconds. Transfer to a plate and cook the remaining 3 crepes.
For the Vanilla Cream:
  1. In a small bowl mix all of the ingredients thoroughly until it has the consistency of heavy whipped cream, (about 30 seconds).
Putting it all together:
  1. I simply spoon the cream onto the outer edge of half of each crepe, add the berries evenly, and wrap by fourths into a quarter cirle. If you're feeling a bit lazy because it's early morning, just roll it up like a burrito and enjoy!
The nutritional data for the entire recipe, including the protein cream and berries is:
40.5 g Protein; 16.9 g Carbs; 3.8 g Fat
Crepes (4):
33.6 g Protein; 8.0 g Carbs; 0.8 g Fat
Protein Cream (35 g)
6.6 g Protein; 1.9 g Carbs; 2.8 g Fat
Berries (50 g)
.35 g Protein; 7.0 g Carbs; 0.15 g Fat
Nutrition Information
Serving size: 4 Fat: 0.2 : 0 Carbohydrates: 2 Protein: 8.4
Recipe by Your Healthy Hedonista at