Today is my 28th birthday!
And, what better way to celebrate than by melding together two of my deepest loves - a classic, rich + totally indulgent tiramisu and my Easy Protein Crepes recipe?
Truthfully, I feel like my entire life, passions and interests have always been driven by two complete and utter polar opposites:
My love for carby Italian food AND healthy + high-protein meals
Baking high-calorie delicious desserts AND macro-friendly recipes
Not wanting to compromise indulging in my fave foods AND wanting to reach my body goals
Although I’d be lying if I said it has never been an either/or scenario (I spent the better part of my childhood and early adult life restricting myself from having both the fun foods AND the sustainable weight loss), to be able to balance both sides of myself in a way that allows me to enjoy life, food, fun and still have a healthy, happy body has been one of the biggest lessons I’ve learned in my 28 years of life thus far.
And that’s why this recipe is so truly special. It blends together the two halves of me that literally complete my story.
I love being able to eat all the foods I love AND STILL reach my body, health and strength goals. I also love supporting other women in being able to achieve the same.
So, regardless of whether you’re celebrating a birthday or a newfound belief system that you can enjoy food and fitness simultaneously (and still see results!), this cake is definitely worth whipping up for the occasion.
With 12g protein per slice (per slice, folks!!), and a creamy espresso-flavoured mascarpone whipped filling that’s absolutely to die for - this recipe is the perfect blend of “healthy” and “indulgent” that will make you wonder why you ever stopped believing it was possible to both have your cake and eat it too.
And hey, if you do end up trying this recipe - let me know how you liked it! I typically hang out on Instagram and would love to hear from you.
Recipe + directions available below!
[to make the full cake recipe]
6 servings of my Easy Protein Crepes
450ml whipping cream
½ cup powdered sugar
1oz grand marnier (optional)
1oz kahlua (optional)
2 tbsp instant coffee
1 tbsp hot water
1oz dark chocolate
1 tbsp cocoa powder
3 ladyfingers, crushed (optional for decoration)
[for one serving of my Easy Protein Crepes]
3/4 c. egg whites
1/4 c. 0% plain Greek yogurt
1/2 c. rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
Throw all ingredients from the Easy Protein Crepes recipe into a blender and pulse.
Heat a medium frying pan with nonstick spray at about medium-high heat. Pour a circle of batter onto your pan (the amount all depends on the size of your pan - so, it’s a bit of trial and error at first) and quickly rotate your pan to allow the batter to spread to the edges in a neat circle. Continue to rotate until all batter has touched the edges of the pan and starts to bubble at the top. Allow a couple of seconds for the batter to bubble, then use a spatula (and sometimes, your hands) to help flip the crepe.
Cook for a couple of seconds on the other side, then place on a clean plate. Repeat with the rest of the batter. (Note: I like to separate the crepes with some paper towel to soak up any moisture and prevent it from sticking together.)