In a small bowl, whisk eggs and protein powder

Slowly add almond milk until batter is the consistency of tomato soup.

Heat a large pan to medium heat and coat with non-stick cooking spray. Pour batter into the pan (coat entire pan surface evenly).

When edges are golden brown (after 2-3 minutes), flip and cook other side fully through.

Roll crepes and set aside.

Whip or blend heavy cream with swerve and vanilla until stiff.

Combine butter, berries, and swerve in a sauce pan. Smash berries with a spoon and bring to a simmer for one minute. Remove from heat.

Top the crepes with fresh berries, cream, and syrup.