These chocolate crepes with cottage cheese and banana are a light, sweet breakfast that feels like dessert. Thin cocoa crepes are filled with creamy cottage cheese and fresh banana slices for a balanced, satisfying start. They are a lovely companion to Baked Banana Crepe Casserole and Light and Thin Healthy Crepes.
Ingredients
- 1 egg
- 1 tsp olive oil
- 35 g (1/4 cup) rice flour
- 7 g (1 tbsp) cocoa powder
- 50 g (3 tbsp) soft cottage cheese
- 100 g (1) banana
- 90 ml (1/3 cup) milk (3.2%)
- Sweetener or sugar to taste
Instructions
- Whisk the egg, flour, milk, sweetener, cocoa, and oil. Rest the batter at least 15 minutes.
- Cook thin crepes in a well-heated non-stick crepe pan.
- Slice the banana. Spread each crepe with soft cottage cheese, add banana slices, and fold in half. Makes 4 small crepes.
Tips
Rest the batter so the crepes stay tender and do not tear. Keep the pan well heated and use only a thin layer of batter for each crepe. For more crepe technique, see Serious Eats.
Nutrition: per 100 g: 98.3 kcal, protein 5 g, fat 3.9 g, carbs 11.5 g