Rouleaux de Banane
French-style crepes filled with banana-protein cream, gently caramelized and served rolled
30 minutes
Serves 4
DessertItalianNut-free
Herb's take
Today we’re sidestepping the gym and heading for Paris, blending the elegance of crepes with a secret muscle-building payload. This recipe is pure dessert theater: delicate, nut-free crepe rolls hiding a banana-protein core, lightly caramelized for a sweet finish.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together the flour, protein powder, sugar, and salt.
- 02In a separate large bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
- 03Gradually whisk the dry ingredients into the wet mixture until no lumps remain. The batter should be thin and silky. Let rest for 10 minutes.
- 04Heat a nonstick skillet over medium heat and brush with a little butter. Pour 1/4 cup batter into the pan, swirling to coat the bottom in a thin layer. Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook 30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crepes.
- 05For the filling, mash the bananas in a bowl. Stir in the remaining protein powder and 1 tablespoon sugar until creamy and smooth.
- 06Spread about 2 tablespoons of banana-protein filling along the lower third of each crepe. Roll up tightly into a log.
- 07Wipe out your skillet, melt 1 tablespoon butter over medium heat, and sprinkle in the remaining 2 tablespoons sugar. Add the crepe rolls seam-side down and gently cook, turning until lightly golden and caramelized, 1-2 minutes per side.
- 08Slice each roll in half on a bias and serve warm.
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