Thin chocolate crêpes layered with vanilla cream and Greek yoghurt, finished with melted dark chocolate. The Rhebuild protein blend adds protein to the batter, while the yoghurt gives the filling a gentle tang.
Makes approximately 20 thin crêpes and 10 slices
Estimated macros per slice: 365 kcal · 14.5 g protein · 29.5 g carbohydrate · 21 g fat · 2.5 g fibre
Ingredients
For the crêpes
- 3 large eggs
- 250 g plain flour
- 700 ml whole milk
- 4 heaped tablespoons RheStore RheBuild Protein Blend (60 g)
- 20 g butter, for cooking
For the vanilla filling
- 250 ml whipping cream, chilled
- 250 g Greek yoghurt, 5% fat
- 2 teaspoons vanilla extract
For the topping
- 100 g dark chocolate
Method
- Whisk the eggs, flour, milk and RheStore RheBuild Protein Blend together until smooth. Leave the batter to rest for 20 minutes. It should be thin and pourable; add a splash more milk if needed.
- Heat a lightly buttered, non-stick frying pan, approximately 18–20 cm wide, over a medium heat.
- Pour in approximately 50 ml batter and immediately swirl to coat the base thinly. Cook for 1–2 minutes, then flip and cook briefly on the other side.
- Repeat with the remaining batter, lightly buttering the pan as needed, to make approximately 20 crêpes. Allow them to cool completely.
- Whip the cream with the vanilla until it holds soft peaks. Gently fold in the Greek yoghurt.
- Place one crêpe on a serving plate and spread with a thin layer of filling. Repeat, dividing the filling evenly between the layers, and finish with a crêpe on top.
- Gently melt the dark chocolate. Allow it to cool slightly while remaining pourable, then spread over the cake.
- Refrigerate for at least 2 hours to firm up before cutting into 10 slices.
Estimated macros per slice
365 kcal · 14.5 g protein · 29.5 g carbohydrate · 21 g fat · 2.5 g fibre
Based on ten equal slices, whole milk, 35–36% fat whipping cream, 5% Greek yoghurt and 70% dark chocolate. Crêpe yield depends on pan size and thickness.
