The best breakfasts are desserts in disguise. Whether it’s a muffin drizzled with sugary glaze or French toast topped with strawberries and cream, breakfast gets my stamp of approval if it’s sinfully sweet. That’s why I love these sweet and savory crepes. With creamy yogurt filling and bananas cooked in coconut butter, they meet all my requirements for a truly decadent morning meal. Bonus: they’re made with egg protein powder, so I can enjoy this delicious treat without fretting over my waistline. And thanks to this easy recipe, now you can enjoy them, too!
Easy Cinnamon Banana Crepes with Greek Yogurt Filling
Makes 4 crepes
Macros per serving: 185 calories | 7.6 g net carbs | 15 g protein
Ingredients
Crepes
1 scoop egg protein powder
1 large egg
1 Tbsp. Sweet Spreads Cinnamon Roll Coconutter
1/3 cup egg whites
1/8 tsp. rum extract
Filling
5.3 oz. Yoplait Greek 100 Boston Cream Pie Yogurt
Banana Topping
3 oz. banana, sliced
1-1/3 Tbsp. Sweet Spreads Cinnamon Roll Coconutter
Walden Farms Syrup
1/8 tsp. rum extract
Directions
- Begin by making the crepes. In the microwave, heat Coconutter for 30 seconds until melted. Mix with large egg until well combined.
- In a high-speed blender, combine Coconutter-egg mixture, egg whites, rum extract and protein powder. Pulse until fully incorporated.
- Separate a fourth of the batter. In a greased skillet, cook the portioned batter, flipping it over once just before it’s fully cooked to cook the other side. Remove from heat and set aside. Repeat with remainder of batter to get four crepes.
- Spread an equal amount of filling onto the top of each crepe. Fold each crepe in half. Set aside.
- To make the topping, heat a skillet with Coconutter and rum extract. Cook banana slices til golden brown.
- Top each crepe with an equal amount of banana slices and drizzle with syrup.