Easy Protein Crepes

These easy protein crepes are soft, light and such a simple way to add a little extra protein to breakfast. Made with just a handful of ingredients and Second Nature Protein Powder, they’re perfect loaded up with your favourite toppings.

Any protein flavour will work here, so you can switch them up depending on what you’re craving. French Vanilla is perfect for a classic sweet crepe, or try Double Choc Fudge for a chocolate version.

Ingredients

½ cup tapioca flour

¾ cup plain flour

½ tsp baking powder

2 eggs

¼ cup Second Nature Protein Powder, any flavour

2 cups milk of choice

Method

Add the tapioca flour, plain flour, baking powder and protein powder to a large bowl and mix to combine.

Add the eggs, followed by enough water or plant-based milk to create a smooth, thin crepe batter.

Heat a non-stick frying pan over medium heat and lightly grease if needed. Pour a small amount of batter into the pan, immediately swirling the pan so the batter spreads into a thin, even layer.

Cook until the edges begin to lift and the underside is lightly golden, then flip and cook on the other side.

Repeat with the remaining batter.

Serve warm with your favourite toppings.

Topping ideas

Keep them simple with fresh berries, banana and coconut yoghurt, or make them a little more indulgent with nut butter, melted chocolate or maple syrup. You could also add a scoop of Second Nature Protein Powder to yoghurt to make a creamy high-protein filling.

Tips for the perfect protein crepes

The batter should be much thinner than pancake batter so it can easily spread around the pan. If it thickens while sitting, simply add another splash of water or milk.

For softer crepes, stack the cooked crepes on a plate as you go. The steam helps keep them soft and flexible.