Imported from Instagram
Light Protein Coffee Crêpes with Yogurt, Whey, and Chocolate
Thin, protein-rich crêpes made with flavored flour, egg whites, and milk. They are filled with Greek yogurt, whey, and almond butter, then topped with chocolate protein spread and chocolate chips.
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Ingredients
- 30 g Flavored flour (Flavor of your choice; alternatively, use plain flour with flavoring, such as coffee flavoring.)
- 200 g Egg whites (From a carton.)
- 100 g Skim milk (The author uses unsweetened plant-based milk.)
- Oil (For lightly greasing the nonstick pan.)
- 150 g Plain Greek yogurt (One container.)
- 20 g Whey (One tablespoon; the author uses coffee-flavored whey.)
- 40 g Almond butter (Listed in the text as one teaspoon, for a total of 40 g.)
- 20 g Chocolate protein spread (Melted in the microwave for the topping.)
- 10 g Chocolate chips (For the topping.)
Steps
- 1
Add the flavored flour, or the plain flour together with the chosen flavoring, egg whites, and milk to a bowl. Whisk by hand until you have a smooth, very thin batter, more fluid than traditional crêpe batter.
- 2
Lightly grease a nonstick pan; the author uses a 20 cm pan.
- 3
Pour a small amount of batter into the pan at a time, about 3-4 tablespoons, adjusting the amount to the size of the pan.
- 4
Quickly spread the batter evenly over the entire surface by rotating your wrist, creating a thin layer.
- 5
When the edges of the crêpe begin to come away from the pan, flip it.
- 6
Cook the crêpe on the other side for 10 seconds, then transfer it to a plate. Repeat with the remaining batter to make 4-6 crêpes, depending on their size.
- 7
Leave the crêpes to cool.
- 8
Prepare the filling by mixing the plain Greek yogurt with the whey and almond butter.
- 9
Fill the cooled crêpes with the yogurt, whey, and almond butter mixture.
- 10
Melt the chocolate protein spread in the microwave and use it as a topping for the filled crêpes.
- 11
Finish with the chocolate chips.
- 12
Let the filled crêpe rest before serving. The text does not specify how long it should rest.
Notes
The recipe states 180 kcal per filled crêpe and, per crêpe, 14 g of carbohydrates, 4 g of sugars, 6 g of fat, and 20 g of protein. The amount of almond butter is reported ambiguously as “one teaspoon (total 40 g)”; the total quantity of 40 g has been retained. The filling and topping can be adjusted to taste, as indicated by the author.
Nutrition per serving
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