| GF CHOCOLATE PROTEIN CREPES |
The 2024 Paris Olympics may be over but our hearts are still in France with these decadent but light, chocolate crepes filled with coconut whip and a fresh strawberry puree. Bon Appetit!
Recipe makes two servings (6 crepes)
Macros per serving (3 crepes):
388 cals - 18g fat - 40g carbs - 25g protein
Ingredients:
1/3 cup brown rice flour
85g chocolate protein powder (Save $$ using affiliate code: EVANNRYAN)
2 tbsp cocoa powder
1 tbsp tapioca flour or sub corn starch
1 tsp baking powder
pinch salt
1 1/4 cup almond milk (alternatively use soy and boost the protein content!)
1 tbsp maple syrup
1 tbsp extra virgin olive oil, or preferred oil
Recipe:
Place a fine sieve over your mixing bowl and sift in the flour, protein powder, cocoa powder, tapioca flour, baking powder, and salt.
Remove the sieve and whisk the dry ingredients together.
Add in almond milk, maple syrup, and oil.
Whisk until everything is incorporated.
Set batter aside for 10 minutes.
Warm a non-stick pan to medium-low heat.
Add in a bit of oil or butter to coat the pan.
Using a 1/3 cup measurement, scoop your first crepe into the hot pan.
Place a lid over the pan and allow it to cook for 2-3 minutes.
Crepe is ready to flip once you can easily slide a spatula underneath it.
Flip and cook with the lid off for 1 minute longer.
Repeat 5 more times. You should get a batch of 6 crepes.
Top crepes with toppings like coconut whip, strawberry puree, maple syrup, a dusting of icing sugar, the list goes on!
Enjoy your protein packed chocolate breakfast!
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