Cocoa crêpe rolls, sugar-free and egg-free: ideal for a healthy, simple, and quick breakfast. They can be filled with the cream or topping you prefer.
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Combine all the dry and liquid ingredients in a bowl and mix until smooth batter forms.
Heat a non-stick pan and lightly grease it with a little oil.
Pour a ladleful of batter into the hot pan and spread it out to form a thin crêpe.
Cook for a few minutes on each side until lightly golden.
Repeat with the remaining batter.
Fill the crêpes with the cocoa and hazelnut protein cream (or any other topping of your choice) and roll them up.
Add any extra topping and serve immediately.
Non-stick pan
Bowl
Ladle
In the original recipe, a commercial product (protein cream) from a brand was used. Discount code indicated by the author: CANDY.
Italia, Toscana
