Mango Crepe with Cheesecake Filling

Nutrition: 238 calories, 3g fat, 17g carbs, 34g protein

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

1. Combine all crepe ingredients in a blender/food processor until smooth and thick
2. 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.
3. Combine all filling ingredients except chocolate in a food processor until smooth. 
4. When the crepe has cooled, scoop filling in to centre, fold and sprinkle with chocolate