Strawberry Shortcake Protein Crepes
Prep time
Cook time
Total time
Makes 2 crepes.
  1. Spray your griddle with non-stick cooking spray, or rub some coconut oil on it.
  2. Heat the griddle over low-medium flame.
  3. When the griddle is hot enough (drops of water sizzle up), pour half the crepe batter onto griddle. Spread into a thin circle.
  4. When the edges begin to curl up, flip the crepe. Let cook for another minute or so.
  5. Repeat for the second crepe.
  6. Mix Cashew Whipped Cream with vanilla and protein powder. Mix well.
  7. Spoon or pipe cream mixture on one side of each crepe, and top with strawberries. Fold in half to cover, and then in half again. Top with any remaining cream and strawberries.
  8. Enjoy! Store any leftovers in the refrigerator.
A note about substitutions: if you'd like to use whey powder instead of the whey/casein blend, you'll need to add some flour to the crepe batter. Try 1-2 teaspoons coconut flour or a tablespoon of oat flour. I wouldn't recommend vegan proteins for this recipe (pea protein would make it fluff up like a pancake, and rice protein would make it wet and dense).
Nutrition Information
Serving size: 1 crepe Calories: 232 Fat: 12g Carbohydrates: 15g Sugar: 6g Fiber: 3g Protein: 16g
Recipe by Andréa's Protein Cakery at