All the smoky, melty, juicy flavors of a backyard burger — wrapped up in a soft, protein-packed crepe for a handheld twist on a cookout classic.
4 Servings
410 Calories
38g Protein
25g Carbs
17g Fat
Ingredients
For the Crepes:
1 cup oat flour (or all-purpose flour)
1 scoop (30g) unflavored or savory whey protein powder
1 ½ cups unsweetened almond milk (or skim milk)
2 large eggs
1 tbsp olive oil
Pinch of salt
For the Burger Filling:
1 lb (450g) lean ground beef or turkey (90–93% lean)
½ small onion, finely diced
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp mustard
Salt & pepper, to taste
4 slices light cheddar or reduced-fat cheese
Toppings (optional):
Shredded lettuce
Tomato slices
Pickles
Light burger sauce (Greek yogurt + ketchup + mustard + paprika)
Directions
Make the crepe batter:
Whisk flour, protein powder, salt, milk, eggs, and olive oil until smooth. Let rest 5 minutes.
Cook the crepes:
Heat a nonstick skillet over medium heat. Spray lightly with oil, pour ¼ cup batter, swirl to coat. Cook 1–2 min per side until lightly golden. Stack on a plate and cover.
Prepare the filling:
In a skillet, cook ground meat and onion over medium heat until browned. Stir in Worcestershire, ketchup, mustard, salt, and pepper. Simmer 2–3 min until thickened.
Assemble:
Place one crepe on a flat surface. Add a slice of cheese and spoon ~¼ of the meat filling onto the center. Add lettuce, tomato, and pickles if desired. Fold or roll like a burrito.
Optional crisping:
Place the filled crepe back on the skillet for 1–2 minutes per side to melt cheese and lightly crisp the exterior.