Thin, foldable chocolate crepes from a blender batter, drizzled with a raspberry sauce spiked with protein powder. Three crepes at 17g of protein and 168 calories each.

Rotating the pan as you pour is how you get a thin, wide crepe instead of a thick pancake.

Ingredients

  • For the crepes
  • Egg whites — ¾ cup [P 19 C 1 F 0]
  • Milk — ¼ cup (1% skim) [P 2 C 3 F 0]
  • Unsweetened cocoa powder — 2 tbsp [P 2 C 6 F 1]
  • Rolled oats — ¼ cup [P 3 C 14 F 1]
  • Dark chocolate chips — 1 tbsp [P 1 C 6 F 3]
  • Sugar-free maple syrup — 2 tbsp
  • Salt — ⅛ tsp
  • Olive oil — ½ tsp (or spray)
  • For the raspberry sauce
  • Frozen raspberries — ½ cup [P 0 C 9 F 0]
  • Protein powder — 1 scoop, ~30 g (vanilla) [P 24 C 3 F 1]
  • Honey — ½ tsp

Method

  1. Blend. Blitz all the crepe ingredients (not the oil) until smooth.
  2. Cook. Heat the oil, pour ½ cup of batter and swirl thin; cook 2 minutes, flip, and cook 20–30 seconds. Repeat for 3 crepes.
  3. Sauce. Cook the raspberries and honey into a jam, then off the heat stir in the protein powder.
  4. Serve. Drizzle the sauce over the crepes.

What to eat it with

  • Light whipped cream or yogurt and cinnamon.
  • Fresh berries.
  • A dusting of cocoa.

Variations

  • Different sauce: any berry, or a chocolate sauce.
  • Nutty: a thin spread of peanut butter before rolling (adds fat).
  • Dairy-free: plant milk and plant protein.

Honest notes

  • Fibre: about 3g a crepe, from the cocoa, oats and raspberries.
  • Protein depends on your powder: the 17g a crepe assumes a ~30g scoop in the sauce plus the egg whites.
  • Add protein off the heat: stir it into the sauce after cooking so it doesn’t clump.