NUTRITION

SERVINGS

INGREDIENTS

1/3 cup whole wheat flour (approx. 40g)

1 large egg (approx. 50g)

1/2 cup semi-skim milk (approx. 120g)

1/4 cup water (approx. 60g)

1 teaspoon olive oil (approx. 5g)

1/2 scoop vanilla whey protein powder (approx. 15g)

1 medium banana (approx. 118g)

1 tablespoon hazelnut butter (approx. 16g)

1 teaspoon cocoa powder (approx. 2.5g)

PREPARATION

• 1

  In a mixing bowl, combine the whole wheat flour and the vanilla whey protein powder.

• 2

  Whisk in the egg, semi-skim milk, water, and olive oil until you achieve a smooth, lump-free batter.

• 3

  Let the batter rest for 10-15 minutes to improve the texture of the crepes.

• 4

  While the batter is resting, prepare the filling by mashing the banana in a small bowl until smooth.

• 5

  Mix hazelnut butter and cocoa powder into the mashed banana until fully combined, creating a creamy spread.

• 6

  Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a tiny dash of olive oil if needed.

• 7

  Pour about 1/4 cup of batter into the skillet, tilting the pan in a circular motion to evenly coat the bottom.

• 8

  Cook the crepe for about 1-2 minutes or until the edges begin to dry and lift from the pan, then flip and cook the other side for 30-45 seconds.

• 9

  Repeat the process with the remaining batter to form additional crepes.

• 10

  Spread a generous layer of the chocolate-hazelnut banana filling over one crepe and roll or fold it. Serve immediately.