Flourless Kinder Crêpes

Ingredients

• 1 egg (Use one whole egg)
• 50 ml egg white
• 20 g vanilla Greek yogurt
• 15 g unsweetened defatted cocoa powder
• 30 g dual-flavor protein spread (For filling the crêpes; the post specifies Chocobutter dual-flavor protein spread)
• oil (As needed to lightly grease the nonstick pan)

Steps

1. 1

   Combine the whole egg, 50 ml of egg white, vanilla Greek yogurt, and unsweetened defatted cocoa powder in a bowl. Whisk until you obtain a smooth, lump-free batter.

2. 2

   Heat a nonstick pan over medium-low heat and lightly grease it with oil, removing any excess.

3. 3

   Pour a small amount of batter into the pan and swirl it to distribute it in a thin layer. Cook until the surface sets and the edges lift easily, then flip the crêpe and finish cooking the other side. Repeat until all the batter has been used.

4. 4

   Fill the crêpes while still warm with the dual-flavor protein spread, distributing it down the center. Roll or fold them and serve immediately.

Notes

The post lists total macros of approximately 315 calories, 12 g of carbohydrates, 23 g of protein, and 15 g of fat; values may vary depending on the brands used. The original recipe suggests Chocobutter dual-flavor protein spread and unsweetened defatted cocoa powder.

Nutrition per serving

• breakfast
• dessert
• snack
• flourless
• high-protein
• chocolate
• pan
• vegetarian