Rachel Mac’s High Protein Almond-Berry Crepes

If you’re looking for a super high protein breakfast and have a little time to make something special, try these almond-berry crepes with vanilla creme filling! They’re great for you and taste like a cheat meal.




You’ll need:

  • 1/4 c. frozen berries
  • 2 scoops vanilla protein powder, divided
  • 1/2 c. butternut squash (I used frozen; if you don’t have this, roast it first or use leftovers)
  • 3 egg whites
  • 8 almonds
  • 1 tsp. vanilla extract, divided
  • 1 packet Truvia (if desired)
  • 4 oz 0% fat greek yogurt
  • 2/3 tsp. baking powder


First, make the cream filling by combining the greek yogurt, Truvia (if desired) and one scoop of vanilla protein powder. I used vanilla protein powder, but use any flavor you like; these would be great with chocolate filling, too! Set aside.


Next, make the crepes. There are two ways to do this, the easy way and the other way 🙂 The easy way involves comgining the egg whites, berries, squash, one scoop protein powder, almonds, baking powder and 1/2 tsp vanilla extract in a food processor. If you want to be really fancy (and improve the texture of the crepes a bit), blend the dry ingredients in the food processor (almonds, one scoop of protein powder, baking powder), then set aside and blend the wet ingredients (berries, squash, egg whites) and add the dry mix to the wet ingredients. Either way, you’ll pour the batter into a pre-heated, non-stick skillet and cook the crepes like flat pancakes.


Add the vanilla cream to the crepes, roll them up, and serve!  If you’d like, garnish the crepes with slivered or chopped almonds, microwaved frozen berries,cacao nibs, or any other healthy topping. Enjoy!


Makes two servings.

Each serving is 230 calories, 15 g carbs, 7 g fat, and 38 g protein



  1. zswaps@aol.com'

    Sounds yummy and no flour! I can’tWAIT to try this!

  2. fenris.the.wolf@gmail.com'

    Do you think canned pumpkin puree would work too (the only ingredient is certified organic pumpkin)?

    • Dawn–yes, but I liked using the frozen squash because the ice crystals helped hold the rather runny batter together. Also, squash is less dense (nutritionally), so you can get more of the binding (that you get from whatever carbs you add to protein pancakes) effect for fewer carbs.

      • fenris.the.wolf@gmail.com'

        Thanks, I can’t find frozen squash in my local market, but there was canned squash and pumpkin. I found for the canned version the pumpkin is less dense, and has more fiber.

  3. alaskanvines@hotmail.com'

    Can you use pumpkin instead of squash?

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