Fit Chocolate Crepes

Ingredients

• 60 g Flour
• 150 ml Milk (Partially skimmed)
• 1 Egg (Large)
• 10 g Unsweetened cocoa powder
• 150 g Greek yogurt or skyr (For the protein cream; preferably 0% fat)
• 30 g Chocolate protein powder (For the cream; the quantity and type are not specified in the source)
• 5 g Unsweetened cocoa powder (For the protein cream)
• Sweetener (To taste, for the cream)
• Oil or cooking spray (For lightly greasing the pan, if necessary)

Steps

1. 1

   Place the flour, unsweetened cocoa powder, and egg in a bowl. Gradually add the milk, whisking until you obtain a smooth, lump-free batter.

2. 2

   Let the batter rest for approximately 5 minutes so the flour hydrates and the consistency becomes more uniform.

3. 3

   Heat a 20–22 cm nonstick pan over medium heat. Lightly grease it with oil or cooking spray, removing any excess.

4. 4

   Pour half of the batter into the hot pan and swirl it to spread the batter into a thin layer. Cook for approximately 1–2 minutes, until the edges are set and the surface is no longer liquid.

5. 5

   Flip the crepe with a spatula and cook the other side for approximately 30–60 seconds. Transfer it to a plate and repeat with the remaining batter.

6. 6

   For the cream, mix the Greek yogurt or skyr with the chocolate protein powder, cocoa powder, and sweetener. Stir until creamy; if it is too thick, add a small splash of milk.

7. 7

   Spread the chocolate cream over the still-warm crepes. Fold or roll them and serve immediately.

Notes

The description and transcript confirm the basic batter ingredients—flour, milk, eggs, and cocoa—and a filling made with protein-rich chocolate cream, but they do not provide quantities. The amounts are therefore estimated for 2 crepes; to reach approximately 15 g of protein per crepe, use high-protein yogurt and protein powder with nutritional values similar to those estimated.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• fit
• high-protein
• chocolate
• stovetop
• Italian recipe