Sweet & Balanced by Stacy

Thin chocolate crepes made with cocoa and real milk. 14–15 crepes per batch, ~450 kcal for 7–8 crepes. Ready in 20 minutes.

This is my go-to breakfast when I want something that feels like a treat but doesn’t throw off my whole day. Thin, chocolatey, and actually filling — especially with banana and raspberries on top.

Ingredients (14–15 crepes):
• 2 eggs
• 1 tbsp sugar or stevia
• ⅓ tsp salt
• 1 tbsp olive oil
• 340ml milk
• 130g flour
• 1 tbsp cocoa powder

Instructions:

1. Whisk eggs with sugar, salt, and olive oil.
2. Add milk and whisk until combined.
3. Sift in the flour and cocoa powder. Mix until smooth with no lumps.
4. Let the batter rest for 10 minutes.
5. Cook on a lightly oiled pan over medium heat — about 1–2 minutes per side.
6. Serve with banana, raspberries, or your favorite fruit.

Macros per serving (7–8 crepes, no toppings):
~450 kcal · 15g protein · 12g fat · 65g carbs

Tried this recipe? Let me know in the comments how it turned out!