Blend the batter. Add eggs, milk, flour, protein powder, Greek yogurt, melted butter, salt, and any optional sweetener or flavorings to a blender. Blend until completely smooth, 20–30 seconds. The batter should be thin and pourable like heavy cream.

Rest the batter. Let it sit for 10–15 minutes at room temperature. This relaxes the flour and helps the bubbles settle, which makes crepes that don’t tear.

Preheat your pan. Heat a nonstick 8–10 inch skillet over medium heat for 2–3 minutes. Lightly brush with butter or oil. A hot pan prevents sticking and helps the batter spread thinly.

Pour and swirl. Lift the pan off the heat. Pour in about 1/4 cup of batter, then quickly tilt and swirl to coat the bottom in a thin, even layer. Return the pan to the heat.

Cook the first side. Cook for 45–60 seconds until the edges look dry and lift slightly, and the surface loses its shine. The underside should have light golden spots.

Flip carefully. Run a thin spatula under the edge and flip in one smooth motion. Cook the second side for 20–30 seconds. Don’t overcook or they’ll turn brittle.

Repeat. Transfer the crepe to a plate and cover with a clean kitchen towel to keep it soft. Lightly grease the pan as needed. Continue until all batter is used.

Fill and serve. Add your favorite fillings and roll, fold into quarters, or stack into a crepe cake. Serve warm or at room temperature.