No need to visit the French Riviera this year, we’ve decided to bring the best of France to your kitchen with these Chocolate Hazelnut Crepes. These high protein breakfast/anytime treats are soft and fluffy and ready to transform what you know about protein foods. There are a few steps involved, but trust us, these are well worth the time. Get creative and share your recipes with us online using the hashtag #onaquest!
NUTRITIONAL INFO
CHOCOLATE HAZELNUT CREPES
Yields: 3 servings | Serving Size: 1 crepe
Calories: 280 | Protein: 25g | Fat: 15g | Net Carb: 7g
Total Carb: 16g | Fiber: 5g
Prep Time: mins | Cook Time: mins | Total Time: minutes
Ingredients
- 1 Quest Chocolate Hazelnut Protein Bar
- 1 Scoop quest Chocolate Milkshake Protein Powder
- 1/2 cup egg whites
- 3 tbsp almond milk
- 1 tbsp unsweetened cocoa powder
- 1 tbsp oat flour
- 1 tsp vanilla extract
- 1/8 tsp salt
FILLING
- 1/4 cup heavy cream
- 1 tbsp unsweetened cocoa powder
- 2 packets stevia
- 3 tbsp chopped hazelnuts
CHOCOLATE DRIZZLE
- 1/2 Scoop Chocolate milkshake protein powder
- 1 tbsp unsweetened cocoa powder
- 1/4 cup + 2 tbsp almond milk
Method
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- Break Quest Bar into small pieces and place them on a baking sheet.
- Cook for 4-5 minutes. Remove and let cool completely.
- Place the cooled pieces into a food processor and blend until crumbles form.
- Remove half the crumbles and save the other half for topping later.
- Continue to blend remaining crumbles until very fine.
- Add in the oat flour, protein powder, cocoa powder and salt and blend until combined.
- In a bowl, whisk together the egg whites, almond milk and vanilla.
- Slowly add in the dry mixture from the food processor and continue whisking until fully incorporated and no dry spots remain.
- Prepare a frying pan with non-stick spray and turn on low-medium heat.
- Once the pan is hot, remove it from the heat for 30 seconds before adding in 1/3 cup of the mixture and swirling it around the pan so it covers the bottom in a thin, even layer.
- Return the pan to the heat and cook just until the edges start to curl.
- Flip the crepe and cook the other side for 2–30 seconds.
- Repeat until you have used all the batter. Should make 3 large crepes.
FOR THE FILLING
- Whip the heavy cream with the handheld mixer until light and fluffy.
- add in the cocoa powder and stevia and mix until combined.
- fill each crepe
- top with chopped hazelnuts and remaining bar pieces.
FOR THE DRIZZLE
Stir together the drizzle ingredients until smooth. Drizzle over each crepe
