SOMETIMES THERE’S SO MUCH BEAUTY IN THE WORLD…YOU JUST HAVE TO EAT IT.
TODAY, YOUR CANVAS IS THIS SO-FLUFFY-YOU-WANNA-WRAP-YOURSELF-IN-IT PROTEIN CREPE.
IT LOOKS A LITTLE LONELY, SO LET’S ADD SOME HAPPY LITTLE SNOW BOB-ROSS-STYLE…
…THEN JACKSON POLLACK THAT PUPPY WITH CHOCOLATE…
NOW VAN GOGH AHEAD AND DIG IN!
HERE’S HOW TO MAKE YOUR VERY OWN CREPE MASTERPIECE
NUTRITIONAL INFO (RECIPE CREATED BY JOE CASTRO)
OATMEAL CHOCOLATE CHIP CREPE
Yields: 4 servings | Serving Size: 1/2 Crepe
Calories: 218 | Protein: 28g | Fat: 6g | Net Carb: 12g (3g sugar)
Fiber: 5g | P/CAL: 51%
Prep Time (crepe): 5 min | Cook Time: 5 min | Total Time: 10 min
Prep Time (ice cream): 10 min | Freeze Time: 4 hours | Total Time: 4 hours 10 min
Prep Time (chocolate spread): 5 min | Cook Time: N/A | Total Time: 5 min
Prep Time (whipped topping): 5 min | Cook Time: N/A | Total Time: 5 min
¼ cup unsweetened almond milk
⅓ cup liquid egg whites
2 tablespoons oat flour
1 tablespoon almond flour
1 teaspoon zero-calorie sweetener
Nonstick cooking spray
VANILLA ICE CREAM
2 cup 2% milk
½ vanilla bean pod
¼ cup zero-calorie sweetener
1 egg yolk
½ cup fat free greek yogurt
¼ cup light sour cream
½ cup zero calorie sweetener (powdered)
¼ cup unsweetened cocoa powder
¼ cup whole milk
½ teaspoon hazelnut extract
1. 1 scoop Quest® Vanilla Milkshake Protein Powder
2. ¾ cup ice
3. ¼ cup water
4. 1 tablespoon zero-calorie sweetener
5. ½ teaspoon vanilla extract
METHOD FOR CREPE
1. Break Quest Bar® into small pieces and add to a microwave-safe bowl with almond milk. Microwave for 1 minute or until melted. Cool slightly.
2. Pour the cooled bar, egg whites, oat flour, almond flour, and sweetener into a mini-blender. Blend until smooth.
3. Coat a small nonstick pan with cooking spray.
4. Over medium heat, pour half the batter into pan and swirl to coat bottom.
5. Loosen sides with a spatula, and flip.
6. Cook briefly, and remove from pan. Repeat with remaining batter.
METHOD FOR ICE CREAM
1 Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
2 In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
3 In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
4 Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
5 Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
6 Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
7 Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
8 Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes.
9 Once chilled, whisk in the Quest® Protein Powder and pour ice cream mixture into an ice cream maker and let churn for 15-20 minutes.
10 Remove ice cream from machine, place in an air tight container, covering the top with parchment to ensure no ice crystals form on top, and freeze for about 2-3 hours.
11 Serve immediately.
METHOD FOR CHOCOLATE SPREAD
1. Stir together all ingredients until a smooth mixture is formed.
2. Heat in microwave in 15 second intervals to get the protella to desired temperature.
METHOD FOR WHIPPED TOPPING
1. Place all whipped cream ingredients (ice through protein powder) into the small base of a mini blender fit with the double blade.
2. Blend for 2-3 minutes or until mixture has become thick, fluffy and the consistency of whipped cream.