For the crepe batter:
1/4 cup almond flour
1 scoop @levelsprotein
80ml almond milk
2 eggs
For the filling:
1/2 cup Greek yogurt
2 tosp maple syrup
For folding:
1 banana, sliced
A handful of berries (e.g., blueberries, raspberries)
Optional topping:
A drizzle of maple syrup or powdered sugar
Instructions:
Make the crepe batter:
In a blender, combine the almond flour, protein powder, almond milk, and eggs. Blend until smooth and well-mixed.
The batter should be thin and pourable.
Cook the crepes:
Heat a non-stick pan over medium heat and lightly grease it with a little oil or butter.
Pour a small amount of the batter into the pan, swirling to spread it out evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
Flip the crepe and cook for another 30-60 seconds until golden brown on both sides.
Remove from the pan and set aside. Repeat with the
