Lemon Ricotta Protein Crepes
MACRO-VERIFIED 20G PROTEIN

LEMON RICOTTA PROTEIN CREPES
(MACRO-VERIFIED)

Protein

20G

Calories

230

Prep Time

10M

Bake Time

15M

Light and delicate crepes filled with a creamy, high-protein lemon ricotta filling, these treats offer a perfect balance of indulgence and nourishment. Packed with approximately 20 grams of protein per serving, they support muscle recovery and help keep you full and satisfied longer. The tender, melt-in-your-mouth texture of the crepes pairs beautifully with the smooth, tangy lemon ricotta, creating a sophisticated flavor profile that’s both refreshing and satisfying. Whether enjoyed as a wholesome breakfast, a post-workout boost, or a delightful dessert, they’re versatile enough for any time of day. For those with dietary preferences, gluten-free options can be easily achieved using almond or rice flour, and vegan versions can be made with plant-based ricotta and egg substitutes. To get the best results, ensure the batter is rested for a few minutes to achieve optimal thinness and even cooking. Serve these crepes topped with fresh berries or a drizzle of honey for an extra touch of sweetness. Their light yet nourishing nature makes them an ideal choice for meal prep, offering a quick, protein-packed option to fuel your day. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

6 servings per recipe

Serving size

1 pancakes

Amount per serving

Calories

230

% Daily Value*

Total Fat 12g

15%

Total Carbohydrate 15g

5%

Dietary Fiber 1g

4%

Total Sugars 8g

Protein 20g

40%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

In a blender, combine flour, protein powder, eggs, milk, and melted butter. Blend until smooth. Let the batter rest for 10 minutes.

2

Heat a non-stick skillet over medium heat. Pour a thin layer of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes per side, until lightly golden.

3

In a bowl, mix together the ricotta cheese, powdered sweetener, lemon zest, and lemon juice until well combined.

4

Spread a few tablespoons of the ricotta filling onto each crepe and fold into quarters.

5

Serve immediately, garnished with extra lemon zest and a dusting of powdered sweetener.

TROUBLESHOOTING

My pancakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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