Jump to recipeThese simple blueberry lemon protein crepes combine the sweetness of blueberries and vanilla with tangy lemon for a fun weekend breakfast treat.
Spring has sprung and bright flowers are popping out here in San Diego! It inspired me to create a colorful new breakfast recipe – using the classic combination of blueberry, vanilla, and lemon.
Each one of these lovely blueberry lemon protein crepes delivers 25g of protein, 25g carbs, and less than 3g fat – it’s an excellent after training meal. I highly recommend using wild blueberries (smaller and sweeter) but any type will work. A strawberry filling would also pair well with the lemon if you aren’t a blueberry fan. Truly, there are endless combinations by using different flavors of protein powder and fillings mixed with the yogurt.
For the protein power, I recommend Trutein Vanilla Bean (a blend of whey, egg, and casein protein). This protein blend tolerates heat well during cooking and provides the right texture.
The crepe preparation is very forgiving and you can adjust the thickness by adding more or less water to the batter.
Blueberry Lemon Protein Crepes
Ingredients
For the Crepes:
- 65 g Vanilla Protein Powder Use code “Modus20” at checkout for a discount.
- 40 g White Flour or Gluten-free Flour
- 3/4 cup Unsweetened Flaxmilk
- 2 tbsp Water
- 1 Egg
- 2 tsp Lemon Zest
For the Filling and Topping:
- 140 g Blueberries (frozen or fresh)
- 100 g Plain Nonfat Greek Yogurt
- 10 g Vanilla Protein Powder
Instructions
Prepare the Crepes:
- In a bowl, mix together protein powder and flour.
- In a separate bowl, whisk together egg, milk, and lemon zest.
- Add wet mixture to dry mixture until thoroughly combined. Add 2 tbsp water – if batter seems too thick or you want thinner crepes, add additional water 1 tbsp at a time.
- Heat a nonstick pan to medium high. After the pan is heated, and lightly mist with cooking oil spray. Take 1/3 of your batter and pour into the center of the pan and use a spoon to spread it out into a circle about 7″ in diameter.
- Cook for approximately 5 minutes and then flip and cook for an additional 2 minutes. Repeat the process to prepare additional crepes.
Prepare the Filling:
- In a small bowl, combine blueberries with yogurt and mash together so that most of the blueberries are burst open. If using frozen, heat mixture in the microwave for 30 seconds, stir, then heat for an additional 30 seconds.
- Lightly cover the inside of each cooked crepe with the filling, reserving a small amount. After you crepes are filled, place the reserved filling on top. Sprinkle with extra blueberries if you like!
Notes
- Nutrition info for the entire batch = 603.9 kcal, 8.4g fat, 55.4g carbs, 76.7g protein.
- Nutrition per serving = 201.3 kcal, 2.8g fat, 18.5g carbs, 25.6g protein
- Unsweetened soy milk or nut milk works as a sub for flax milk.
- Highly recommend using wild blueberries – they are smaller and sweeter. Trutein vanilla protein powder is used in this recipe, but whey or plant-based vanilla protein will also work (may require a different amount of water)
Look forward to getting your feedback on this recipe! Please share on socials or with a friend if you enjoyed it.
If you are looking for some directed, custom help to meet your health and performance goals, please contact me. No better time to start than now.
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