Protein Crepe Breakfast Burrito with Brownie and Salted Caramel Ice Cream by @elburritomonster

35 min

1 serving

🥚

200 g + 2

Eggs

🫙

30 g

Unflavoured protein powder

🫙

90 g

Salted caramel protein powder

🥛

300 ml

Milk

🍫

200 g

Dark chocolate

🍓

Strawberries

🫐

Raspberries

  1. Melt
    • dark chocolate
    • cooking oil

    Melt 200 g dark chocolate and grease the baking tin with 5 ml cooking oil.

  2. Whisk
    • egg
    • dark chocolate

    Whisk 2 eggs into the melted chocolate until the batter is smooth.

  3. Pour
    • dark chocolate

    Pour the brownie batter into the greased tin and top with a little reserved dark chocolate.

  4. Bake

    Bake the brownie at 180°C for 12–15 minutes until soft and gooey.

  5. Whisk
    • egg
    • unflavoured protein powder

    Whisk 2 eggs with 1 scoop unflavoured protein powder to make the crepe batter.

  6. Cook

    Cook the crepe batter in the frying pan, then turn it once when set underneath.

  7. Blend
    • milk
    • salted caramel protein powder

    Blend 300 ml milk with 3 scoops salted caramel protein powder until very thick.

  8. Pour

    Pour the salted caramel shake into the freezer-safe container and freeze it overnight.

  9. Step

    Churn the frozen mixture in the ice cream maker until light and creamy.

  10. Slice
    • strawberry
    • dark chocolate

    Slice 100 g strawberries and cut the cooled brownie into pieces.

  11. Layer
    • dark chocolate
    • strawberry

    Layer brownie pieces, strawberries, 70 g raspberries, and salted caramel ice cream over the crepe.

  12. Roll

    Roll the filled crepe into a burrito shape and serve immediately.

Protein Crepe Breakfast Burrito with Brownie and Salted Caramel Ice Cream by @elburritomonster

35 min

1 serving

🥚

200 g + 2

Eggs

🫙

30 g

Unflavoured protein powder

🫙

90 g

Salted caramel protein powder

🥛

300 ml

Milk

🍫

200 g

Dark chocolate

🍓

Strawberries

🫐

Raspberries

Preparation Steps

  1. Step 1/12

    Melt 200 g dark chocolate and grease the baking tin with 5 ml cooking oil.

    🍫dark chocolate
    🫗cooking oil
    🥣mixing bowl
    🍳baking tin

  2. Step 2/12

    Whisk 2 eggs into the melted chocolate until the batter is smooth.

    🥚egg
    🍫dark chocolate
    🥣mixing bowl
    🥄whisk

  3. Step 3/12

    Pour the brownie batter into the greased tin and top with a little reserved dark chocolate.

    🍫dark chocolate
    🍳baking tin
    🥄spatula

  4. Step 4/12

    Bake the brownie at 180°C for 12–15 minutes until soft and gooey.

    🍳baking tin

  5. Step 5/12

    Whisk 2 eggs with 1 scoop unflavoured protein powder to make the crepe batter.

    🥚egg
    🫙unflavoured protein powder
    🥣mixing bowl
    🥄whisk

  6. Step 6/12

    Cook the crepe batter in the frying pan, then turn it once when set underneath.

    🍳frying pan
    🥄spatula

  7. Step 7/12

    Blend 300 ml milk with 3 scoops salted caramel protein powder until very thick.

    🥛milk
    🫙salted caramel protein powder
    🥛measuring jug

  8. Step 8/12

    Pour the salted caramel shake into the freezer-safe container and freeze it overnight.

    🫙freezer-safe container

  9. Step 9/12

    Churn the frozen mixture in the ice cream maker until light and creamy.

  10. Step 10/12

    Slice 100 g strawberries and cut the cooled brownie into pieces.

    🍓strawberry
    🍫dark chocolate
    🔪knife
    🪵chopping board

  11. Step 11/12

    Layer brownie pieces, strawberries, 70 g raspberries, and salted caramel ice cream over the crepe.

    🍫dark chocolate
    🍓strawberry
    🫐raspberry
    🥛milk
    🫙salted caramel protein powder

  12. Step 12/12

    Roll the filled crepe into a burrito shape and serve immediately.

Composition

Ingredients

Types

Eggs, Protein powder, Dairy, Chocolate

Ingredients

Eggs, Unflavoured protein powder, Salted caramel protein powder, Milk, Dark chocolate, Strawberries, Raspberries

Notes

Eggs (for the crepe batter, for the brownie), Unflavoured protein powder (myprotein brand, added into the crepe batter), Salted caramel protein powder (myprotein brand, for the ice cream shake), Milk (for the salted caramel shake), Dark chocolate (melted, for the brownie, a bit more, topped on the brownie before baking), Strawberries (sliced, for filling the crepe), Raspberries (for filling the crepe)

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

High protein, Gluten-free

Calories

1040 kcal

Macro nutrients

Protein: 103g, Carbohydrates: 83g, Fat: 47g, Fiber: 12g, Sugar: 61g

Nutritional Information

Minerals

Calcium: 510mg, Iron: 7mg, Potassium: 1050mg

Vitamins

Vitamin C: 65mg, Vitamin B12: 2.8µg, Vitamin D: 3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, frying pan, spatula, baking tin, measuring jug, freezer-safe container, knife, chopping board

Appliances

Oven, Blender, Ice cream maker, Freezer

Type

Type

Type Of Dish

Dessert, Breakfast, Main Course

Occasions

Breakfast, Brunch, Post-workout

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Soft, Gooey, Creamy, Thick

Flavors

Chocolatey, Salted caramel, Sweet, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve brownie filling promptly), fridge : 3 days (Store crepes and brownie in separate airtight containers,Keep ice cream frozen instead of refrigerated), freezer : 30 days (Store salted caramel protein ice cream in an airtight freezer-safe container,Wrap crepes separately to prevent sticking)