When I lived in Vienna as a kid, we would take these long car trips across Europe and stop at the autobahn rest-stops. Now if you have never been to Europe, this may seem like no big deal other than the fact that you can drive as fast as you want. However, the Europeans know how to make the best rest-stops!
They had these full serve restaurants called Rosenberger which were ah-mazing (at least they were like 30 years ago when I lived there). They would serve these amazing crepes filled with Nutella and bananas and topped with chocolate sauce, whipped cream and nuts. Yeah, I know! So of course, I have to find a way to re-create them 🙂
This beauties became my saving grace while on vacation. They are super simple to make and are perfectly portable and they can be served with almost any filling you can imagine. Plus for those of you with food restrictions or intolerances, they are also vegetarian and gluten and dairy-free.
Now of course my fave way to serve them is with homemade ‘Nutella’, chocolate sauce, and bananas. However since they go incredibly well with almost any topping, they can be easily adjusted to meet your macronutrient and caloric requirements. I often have them for dinner for that exact reason as they can ‘fill in’ any macros you might be missing.
Need more fats? Spread on some nut butter and chocolate sauce. Need more protein? Add some Greek yogurt or cottage cheese and berries. Have to fit in some more carbs? Add bananas and maple syrup. You could also omit the coconut sugar and make them savoury and add some ham slices and cheese, like they do in France. Or you could just eat them plain.
Protein Oat CrepesPrint This
- 1 1/2 cups unsweetened vanilla almond milk
- 1 1/2 cups gluten-free rolled oats
- 1 scoop vanilla protein powder
- 1 egg
- 3 tbsp egg whites
- 2 tsp coconut sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon (optional)
- pinch of sea salt
- Add all ingredients to a blender and blend until smooth. You may need to add a it more milk to thin out the batter if it does not pour easily as you need a fairly thin batter for crepes.
- Heat a ceramic pan over medium-high heat.
- Pour about 1/2 cup of the batter into the pan, tilting it in a circular motion to spread the pancake out as much as possible. If the pancake is not spread out thinly enough it won’t roll up properly.
- Cook until bubbles start to form and the edges of the pancake are dry and begin to brown. The pancake should flip over easily.
- Flip the pancake over and cook another minute or two on the other side. Both sides should be light golden brown.
- Repeat with the remaining pancake batter.
- To serve, spread Nutella sauce (recipe here) over the crepe and then line up 3-4 banana slices in the middle of the crepe. Roll it up and eat as is or top with some coconut whipped cream or chocolate sauce if desired.