Imported from Instagram
Protein Cocoa Water Crepes
Light, high-protein crepes made with chocolate oat flour, cocoa, water, and egg whites. They can be filled as desired; the suggested version uses Greek yogurt, sweetener, and optionally desiccated coconut.
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Ingredients
- 35 g Chocolate oat flour (You can use another flavor or plain oat flour with sweetener.)
- 5 g Unsweetened cocoa powder
- 70 ml Water
- 100 ml Egg whites
- Oil for greasing the pan (As needed to grease a nonstick pan.)
- 100 g Greek yogurt (Suggested filling by the author; estimated quantity because it was not specified.)
- Erythritol or stevia (To taste, for sweetening the yogurt; quantity not specified.)
- 10 g Desiccated coconut (Optional, to finish the filling; estimated quantity because it was not specified.)
Steps
- 1
Pour the chocolate oat flour, unsweetened cocoa, water, and egg whites into a bowl. Whisk until you obtain a smooth, homogeneous batter with no lumps.
- 2
Transfer the batter to a glass; the narrower container will help you pour it evenly into the pan.
- 3
Lightly grease a nonstick pan and heat it over medium heat. Pour in some of the batter and tilt the pan to spread it into a thin crepe.
- 4
Cook the crepe until the edges begin to lift away from the pan and the surface appears almost set. Flip it with a spatula and finish cooking the other side until lightly golden.
- 5
Repeat with the remaining batter, greasing the pan again only if necessary.
- 6
Fill the crepes as desired. For the suggested version, spread or add Greek yogurt sweetened with erythritol or stevia, and finish with desiccated coconut.
Notes
The crepes can also be prepared the night before if you are short on time. The filling quantities are not specified in the source and are therefore provided only as optional estimates.
Nutrition per serving
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