BANANA CREME FILLED CHOCOLATE PROTEIN CREPES

Typically, I am savory over sweet all the way. Lately though, I have found myself waking up on Saturday mornings desiring dessert over a hearty breakfast. And that is how the Banana Creme Filled Chocolate Protein Crepes were born. Enjoy! 

Ingredients – 1 serving (shown above)

1 scoop of chocolate whey protein (MyProtein brand used for these nutrition facts - Buy now MyProtein products with my special code:
LISA-R8XK and you will get 25% off!)
- 3 egg whites
- 7 oz. unsweetened vanilla almond milk (3 oz. & 4 oz.)
- 2 packets of Truvia sweetener
- 60g of banana (approx. ½ banana)
- 11g Jello SF/FF Cheesecake Pudding mix
- 50g Yoplait Banana Cream Pie light yogurt
- 1 tbsp. Justin’s Chocolate Hazelnut Butter
- Powdered sugar (optional)


1. Mix the pudding mix and 3 oz. of almond milk and place in the refrigerator to set while you prepare the crepes.

2. Blend or mix the protein powder, Truvia, 4 oz. of almond milk, and the egg whites together. Preheat your skillet to a medium-low heat and spray with cooking spray.

3. Use approximately 1/3 of the mixture, or enough to coat the skillet with a thin layer. Swirl the batter around the pan immediately after pouring to coat the entire bottom of the skillet. The crepe will be ready to flip when the edges start flipping up. Repeat until batter is gone.

4. After cooking the crepes, re-spray the pan with the cooking spray. Sauté your bananas for a few minutes in the pan to caramelize them.

5. Mix the pudding mixture that was places in the fridge previously and the yogurt together to create your filling. Disperse the filling evenly and roll the crepes.

6. Top the crepes with your bananas and Justin’s Chocolate Hazelnut Butter. You can either leave the butter like normal, or slightly melt it to create a sauce. Optional to also top with powdered sugar.

I hope this protein packed breakfast satisfies your sweet tooth!


(380 calories,  37g P, 45g C, 11g F)






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