High Protein Chocolate Hazelnut Stuffed Crepes

Thin, delicate crepes wrapped around a rich chocolate hazelnut filling — it sounds like something you’d order at a cozy European café. But what if you could make them at home… and make them high in protein?

These High Protein Chocolate Hazelnut Stuffed Crepes are soft, flexible, lightly sweet, and filled with a creamy, protein-boosted chocolate hazelnut center. They feel indulgent, but they’re balanced enough for breakfast, brunch, dessert, or even a post-workout treat.

The magic is in the protein-enhanced crepe batter and a lighter, smarter take on chocolate hazelnut filling — all without sacrificing that silky, melt-in-your-mouth texture.

Let’s flip.

Why You’ll Love This Recipe

• 12–18g protein per serving (depending on filling)
• Thin, flexible crepes that don’t tear
• Creamy chocolate hazelnut center
• Perfect balance of indulgence and nourishment
• Impressive but surprisingly simple

They’re elegant enough for guests — practical enough for weekday meal prep.

Ingredients (Makes 6–8 Crepes)

Protein Crepe Batter

• ¾ cup all-purpose flour (or half oat flour for extra fiber)
• 1 scoop (about ¼ cup) vanilla or unflavored whey protein powder
• 2 large eggs
• 1 cup milk (dairy or unsweetened almond milk)
• 1 tablespoon melted butter or coconut oil
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt

Chocolate Hazelnut Protein Filling

Option 1: Lighter Chocolate Hazelnut Yogurt Filling

• ½ cup Greek yogurt
• 1–2 tablespoons cocoa powder
• 1 tablespoon hazelnut butter (or finely ground toasted hazelnuts)
• ½ scoop chocolate or vanilla protein powder
• 1–2 tablespoons honey or powdered sweetener

Option 2: Creamier Ricotta-Based Filling

• ½ cup ricotta cheese
• 1 tablespoon hazelnut butter
• 1 tablespoon cocoa powder
• ½ scoop protein powder
• Sweetener to taste

Optional Toppings

• Chopped toasted hazelnuts
• Dark chocolate drizzle
• Fresh berries
• Powdered sweetener dusting
• Light whipped cream

Equipment Needed

• Blender or whisk and bowl
• Non-stick skillet (8–10 inches)
• Ladle or ¼ cup measuring cup
• Spatula
• Mixing bowl for filling

Step-by-Step Instructions

1. Make the Crepe Batter

In a blender, combine:

• Flour
• Protein powder
• Eggs
• Milk
• Melted butter
• Maple syrup
• Vanilla
• Salt

Blend until smooth.

If mixing by hand, whisk eggs and milk first, then add dry ingredients gradually to avoid lumps.

Let batter rest 10–15 minutes. This helps hydrate the flour and protein powder for smoother crepes.

The batter should be thin and pourable — similar to heavy cream. If too thick, add 1–2 tablespoons milk.

2. Heat the Pan

Place a non-stick skillet over medium heat.

Lightly grease with butter or oil.

Pan should be hot but not smoking.

3. Cook the Crepes

Pour about ¼ cup batter into the center of the pan.

Immediately swirl the pan in a circular motion to spread batter thinly.

Cook for 60–90 seconds, until edges lift easily.

Flip carefully with a spatula and cook another 30–45 seconds.

Remove and stack on a plate.

Repeat until all batter is used.

Tip: Adjust heat if crepes brown too quickly.

4. Prepare the Chocolate Hazelnut Filling

In a bowl, mix together:

• Greek yogurt or ricotta
• Hazelnut butter
• Cocoa powder
• Protein powder
• Sweetener

Whisk until smooth and creamy.

Taste and adjust sweetness.

If too thick, add 1 teaspoon milk.
If too thin, chill 10–15 minutes.

5. Fill & Fold

Lay a crepe flat.

Spread 2–3 tablespoons of filling across the center.

Fold in half, then in half again (triangle), or roll into a log shape.

Repeat for remaining crepes.

6. Optional Final Touch

For extra indulgence:

• Warm filled crepes briefly in pan for 30 seconds
• Drizzle melted dark chocolate
• Sprinkle chopped toasted hazelnuts

Serve warm or chilled.

Texture & Flavor Profile

• Thin, tender crepes
• Light cocoa depth
• Creamy hazelnut richness
• Balanced sweetness
• Slight tang from yogurt (if used)

The protein enhances structure without making crepes rubbery — as long as ratios are balanced.

Protein Breakdown (Approximate)

Crepes (entire batch): 35–45g protein
Filling: 25–40g protein
Total per serving (2 crepes): 12–18g protein

A brunch-worthy plate that supports your goals.

Tips for Perfect Protein Crepes

1. Let Batter Rest

Prevents rubbery texture.

2. Keep Heat Moderate

Too high = brittle crepes.

3. Use Thin Batter

Crepes should be delicate and flexible.

4. Blend Batter Smoothly

Protein powder lumps easily if not fully incorporated.

5. Flip Gently

Use a thin spatula and lift edges first.

Flavor Variations

Banana Chocolate Hazelnut

Add thin banana slices before folding.

Espresso Chocolate

Add ½ teaspoon instant espresso powder to filling.

Orange Chocolate

Add ½ teaspoon orange zest to batter.

Strawberry Chocolate

Add sliced strawberries inside before folding.

Crunchy Version

Add crushed hazelnuts inside filling for texture.

Storage & Make Ahead

• Store crepes separately in fridge up to 3 days
• Filling can be stored separately 3–4 days
• Assemble fresh for best texture
• Filled crepes can be refrigerated 1–2 days

To freeze: stack plain crepes with parchment between layers.

Common Mistakes to Avoid

• Overheating pan → dry, cracked crepes
• Too much protein powder → rubbery texture
• Skipping batter rest → uneven cooking
• Overfilling → messy folds
• Not greasing pan lightly → sticking

Serving Ideas

• Brunch centerpiece
• Post-workout sweet treat
• Date-night dessert
• Weekend breakfast indulgence
• Healthy alternative to store-bought chocolate spreads

Pair with espresso, coffee, or a glass of cold milk.

Frequently Asked Questions

Can I use plant-based protein?
Yes, but texture may be slightly less elastic. Add a splash more milk.

Can I make them gluten-free?
Use oat flour or gluten-free blend.

Can I use store-bought chocolate hazelnut spread?
Yes — but protein content will be lower.

Can I make savory crepes with this batter?
Remove sweetener and vanilla, then fill with savory options.

Do they taste like protein powder?
Not if balanced properly and sweetened enough.

When to Make These

• Special brunch
• Romantic dessert
• Meal prep for sweet breakfasts
• When craving chocolate but want balance
• Impressing guests with “healthy” French-inspired food

They’re indulgent — but intentional.

Final Thoughts

High Protein Chocolate Hazelnut Stuffed Crepes are the perfect balance of elegance and nourishment.

Thin, tender crepes.
Creamy chocolate hazelnut center.
A satisfying protein boost.

They feel like dessert.
They work like fuel.

Fold them gently. Drizzle generously. Sprinkle hazelnuts.

Then take that first bite — soft, creamy, chocolatey perfection.

Crepes just got stronger.