Whole Wheat Cocoa Crepe
5 min prep3 min cookEasy

Whole Wheat Cocoa Crepe

A thin French-style crepe with sugar-free cocoa cream and berries

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A delicate, golden whole wheat crepe made from egg whites and flour — paper-thin with crispy edges. Filled with a thick, dark sugar-free cocoa cream made from Greek yogurt and cocoa powder, then folded into a classic triangle. Topped with fresh forest berries. Only 170 calories for a dessert that looks straight out of a Parisian café.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/11

Crepe Base

  • 60g (~2 large egg whites)Liquid egg whites
  • 20gWhole wheat flour
  • 2-3 tbspUnsweetened almond milk or water
  • a pinchSalt
  • a pinchZero-calorie sweetener
  • as neededZero-calorie cooking spray

Sugar-Free Cocoa Cream

  • 50gPlain non-fat (0%) Greek yogurt
  • 7gUnsweetened cocoa powder (high-quality)
  • to tasteZero-calorie sweetener (Stevia or Erythritol)
  • a dashVanilla extract

Topping

  • 40gMixed forest berries (raspberries, cherries, or strawberries)

👨‍🍳Method

1

Prepare the Cocoa Cream

2 min

In a small bowl, aggressively stir the non-fat Greek yogurt, unsweetened cocoa powder, vanilla extract, and sweetener until it transforms into a thick, smooth, dark chocolate spread. Set aside in the fridge.

💡Stir hard — the cocoa powder resists mixing at first, but after 30 seconds of vigorous stirring it becomes silky smooth.
2

Mix the Batter

1 min

In a separate bowl, whisk together the liquid egg whites, whole wheat flour, sweetener, and salt. Slowly whisk in the almond milk or water 1 tablespoon at a time until the batter is very thin and runny.

💡The batter must be thin — this is essential for a crepe. If it's too thick, it won't spread into a thin circle. Think heavy cream consistency.
3

Cook the Crepe

2 min

Heat a non-stick crepe pan or large skillet over medium heat. Coat lightly with zero-calorie cooking spray. Pour the batter into the center and immediately tilt and swirl the pan to spread the batter into a large, thin circle.

💡Work fast — the batter sets quickly. Lift the pan off the heat as you swirl so it spreads evenly before cooking.
4

Flip

1 min

Cook for 1-2 minutes until the edges start to crisp and lift away from the pan. Carefully flip with a large spatula and cook for another 30-60 seconds.

5

Assemble

1 min

Transfer the thin crepe to a plate. Spread your thick, chilled cocoa cream evenly over the surface. Fold the crepe in half, and then in half again to form a triangle.

6

Garnish

1 min

Top the folded crepe with the mixed forest berries and serve immediately.

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