High Protein Crepe Cake

Elevate your dessert game with this High Protein Crepe Cake, a stunning yet wholesome treat that's perfect for any occasion. Made with a protein-packed batter featuring vanilla protein powder, whole wheat flour, and a touch of honey, this recipe strikes the perfect balance between indulgence and nutrition. Each delicate crepe is layered with a creamy Greek yogurt filling infused with almond extract, creating a dessert that's light yet satisfying. Topped with sliced almonds and fresh, juicy berries, this no-bake crepe cake offers a visually stunning centerpiece that's as delicious as it is nutritious. Whether you're meal-prepping snacks for the week or impressing guests with a high-protein dessert, this easy-to-follow recipe will quickly become a favorite. Ideal for fitness enthusiasts and dessert lovers alike, this elegant dish is ready in just over an hour and serves eight!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 large Eggs
• 1 cup Vanilla protein powder
• 1.5 cups Milk
• 0.5 cup Water
• 0.75 cup Whole wheat flour
• 2 tablespoons Honey
• 0.25 teaspoon Salt
• 3 tablespoons Butter
• 2 cups Greek yogurt
• 0.5 teaspoon Almond extract
• 0.5 cup Sliced almonds
• 1 cup Fresh berries

Directions

Step 1

In a large mixing bowl, whisk together the eggs and 1/2 cup of milk until combined.

Step 2

Gradually add the vanilla protein powder and whole wheat flour to the egg mixture, stirring continuously to avoid lumps.

Step 3

Add the remaining milk, water, honey, and salt, whisking until the batter is smooth.

Step 4

Melt 1 tablespoon of butter and mix it into the batter.

Step 5

Cover the batter and let it rest for at least 15 minutes to allow the flour to absorb the liquid.

Step 6

Heat a small non-stick skillet over medium heat and add a small piece of the remaining butter, swirling to coat the pan.

Step 7

Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread it evenly. Cook for 1-2 minutes or until the crepe begins to brown on the bottom.

Step 8

Flip the crepe carefully and cook for another 1-2 minutes on the other side. Repeat this process with the rest of the batter, adding more butter as necessary.

Step 9

Let the crepes cool to room temperature before assembling the cake.

Step 10

For the filling, mix the Greek yogurt with the almond extract until smooth.

Step 11

To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of the yogurt filling on top.

Step 12

Continue layering crepes and yogurt filling until all the crepes are used.

Step 13

Top the final layer with the remaining yogurt mixture, sliced almonds, and fresh berries.

Step 14

Chill the crepe cake in the refrigerator for at least 1 hour before serving to allow it to set.

Nutrition Facts

Serving size	1675.6 grams (1675.6g)

Amount per serving	% Daily Value*
Calories	2469

Total Fat 103.80g	133%
Saturated Fat 35.80g	179%
Polyunsaturated Fat 1.30g
Cholesterol 952mg	317%
Sodium 2009mg	87%
Total Carbohydrate 180.80g	66%
Dietary Fiber 27.60g	99%
Total Sugars 87.50g
Protein 196.50g	393%

Vitamin D 332IU	1659%
Calcium 1997mg	154%
Iron 14mg	76%
Potassium 2955mg	63%

*The % Daily Value 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.

Source of Calories

Fat: 38.2%

Protein: 32.2%

Carbs: 29.6%