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In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, milk, and the large egg. Whisk vigorously until the batter is completely smooth and free of lumps, resembling a thin pancake batter. Ensure there are no dry spots of flour or cocoa.

Heat a non-stick pan or crêpe pan over medium heat. Lightly grease the pan with a tiny amount of cooking spray or butter, if needed, for the first crêpe.

Pour approximately 1/4 cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly across the bottom surface. Cook for 2 to 3 minutes, or until the edges begin to crisp and the surface appears set.

Carefully flip the crêpe using a thin spatula and cook for another 1 to 2 minutes on the second side, until lightly browned and cooked through. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as they are finished.

Once all crêpes are cooked, lay one crêpe flat. Spread about 1 to 2 tablespoons of protein spread, Greek yogurt, or a handful of fresh fruit down the center. Fold the crêpe in half, then in half again to form a triangle, or roll it up.

Arrange the filled crêpes on serving plates. Drizzle with additional chocolate spread and garnish with extra fresh fruit, such as sliced strawberries, if desired. Serve immediately.


In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, milk, and the large egg. Whisk vigorously until the batter is completely smooth and free of lumps, resembling a thin pancake batter. Ensure there are no dry spots of flour or cocoa.

Heat a non-stick pan or crêpe pan over medium heat. Lightly grease the pan with a tiny amount of cooking spray or butter, if needed, for the first crêpe.

Pour approximately 1/4 cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly across the bottom surface. Cook for 2 to 3 minutes, or until the edges begin to crisp and the surface appears set.

Carefully flip the crêpe using a thin spatula and cook for another 1 to 2 minutes on the second side, until lightly browned and cooked through. Transfer the cooked crêpe to a plate and repeat with the remaining batter, stacking the crêpes as they are finished.

Once all crêpes are cooked, lay one crêpe flat. Spread about 1 to 2 tablespoons of protein spread, Greek yogurt, or a handful of fresh fruit down the center. Fold the crêpe in half, then in half again to form a triangle, or roll it up.

Arrange the filled crêpes on serving plates. Drizzle with additional chocolate spread and garnish with extra fresh fruit, such as sliced strawberries, if desired. Serve immediately.
