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Lemon Protein Crepes

These authentic-tasting crepes are absolutely delicious, with added protein (over 37g per serving)!

American pancakes tend to have a raising agent such as bicarb, but French crepes are wafer thin and light. The Lemon Cheesecake whey adds just a delicate hint of lemon for that classic pancake day vibe, but of course, you can change it up and top with whatever you fancy!


Serves 2



  • 100g plain flour

  • 1 tbsp caster sugar

  • 1/4 tsp salt

  • 2 scoops (60g) Efectiv Lemon Cheesecake Whey (a vegan substitute can be used)

  • 2 medium eggs

  • 350ml soya milk



  1. In a large mixing bowl add all the dry ingredients and mix well.

  2. Make a well in the middle of the dry mix and add in the two eggs, whisking them in.

  3. Gradually add in the milk, whisking to combine until a runny (single-cream-like consistency has formed, you can use a blender if you wish). Let the batter stand at room temperature for around 15 minutes until it bubbles on top.

  4. Heat up a 24cm non-stick crepe pan, drop a ladle of batter into the centre of the pan and swirl until it has spread out and evenly coated the pan with a thin layer.

  5. Cook for around 1-2 minutes and then flip and cook for 1 minute more.

  6. Repeat until all the batter is used (you should have 8 24cm crepes in total)

Top with berries and icing sugar, freshly squeezed lemon, or your favourite toppings.



Calories 438 (minus toppings)

Protein 37.3g

Carbs 47.3g

Fat 10.3g

I use Efectiv Nutrition Whey. Order with code FBM10 for 10% off whey protein and other supplements at


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