In a mixing bowl, combine one scoop of protein powder with two egg whites and three tablespoons of unsweetened almond milk. Whisk the ingredients together until smooth, ensuring there are no lumps.

Place a nonstick pan on the stove over medium-low heat, allowing it to warm for about 2-3 minutes.

Lightly grease the pan with coconut oil or oil spray to prevent sticking.

Pour about ¼ cup of your batter into the center of the heated pan, quickly swirling the pan to spread the batter into a thin, even circle.

Cook the crepe for 1-2 minutes until the top appears mostly dry and the edges start to lift.

Carefully slide a spatula under the crepe and flip it over. Cook the other side for an additional 30 seconds to 1 minute, until it's lightly golden.

Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan as necessary.

Once all crepes are cooked, serve them warm with your favorite toppings.