Ingredients
Crepe
- 100g egg whites
- 70g tinned mango cheeks
- 5g vanilla whey protein powder
- 5g coconut flour
Filling
- 80g fat free cottage cheese
- 10g vanilla casein protein powder
- shaved dark chocolate for garnish
Method
- Combine all crepe ingredients in a blender/food processor until smooth and thick
- Pour into a non-stick frypan over medium heat, and cook until you can touch the centre and your finger remains clean. Flip and cook for a further few minutes.
- Combine all filling ingredients except chocolate in a food processor until smooth.
- When the crepe has cooled, scoop filling in to centre, fold and sprinkle with chocolate
