Cancel that French Vacation, We’ve Got Your Chocolate Hazelnut Crepes Right Here!

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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!



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


  • 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


  • 1/4 cup heavy cream
  • 1 tbsp unsweetened cocoa powder
  • 2 packets stevia
  • 3 tbsp chopped hazelnuts


  • 1/2 Scoop Chocolate milkshake protein powder
  • 1 tbsp unsweetened cocoa powder
  • 1/4 cup + 2 tbsp almond milk


  1. Preheat oven to 350F and prepare a baking sheet with parchment paper.
  2. Break Quest Bar into small pieces and place them on a baking sheet.
  3. Cook for 4-5 minutes. Remove and let cool completely.
  4. Place the cooled pieces into a food processor and blend until crumbles form.
  5. Remove half the crumbles and save the other half for topping later.
  6. Continue to blend remaining crumbles until very fine.
  7. Add in the oat flour, protein powder, cocoa powder and salt and blend until combined.
  8. In a bowl, whisk together the egg whites, almond milk and vanilla.
  9. Slowly add in the dry mixture from the food processor and continue whisking until fully incorporated and no dry spots remain.
  10. Prepare a frying pan with non-stick spray and turn on low-medium heat.
  11. 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.
  12. Return the pan to the heat and cook just until the edges start to curl.
  13. Flip the crepe and cook the other side for 2–30 seconds.
  14. Repeat until you have used all the batter. Should make 3 large crepes.


  1. Whip the heavy cream with the handheld mixer until light and fluffy.
  2. add in the cocoa powder and stevia and mix until combined.
  3. fill each crepe
  4. top with chopped hazelnuts and remaining bar pieces.


Stir together the drizzle ingredients until smooth. Drizzle over each crepe