Cheesecake leftovers

A while back I graced this blog with a Cheesecake recipe. Ever since then, I’ve been making a version of this cheesecake every so often. It’s so easy to play around with this recipe that I simply could not resist. Even after numerous comments from the peanut gallery about yet another cheesecake coming their way. Yet, each time the cheesecake seems to disappear from the fridge. Well, not this time. This time, I decided to repurpose it! It was some chocolate/espresso coffee flavoured cheesecake and I’ve been nibbling on the couple of slices that were still sitting in the fridge, thinking what could I do to prevent myself from inhaling the rest of it by myself….  then it hit me. It was Sunday and lunch time was slowly approaching and of course, Sundays are for pancakes. But I couldn’t think how to join pancake and cheesecake together, so I decided to make a crepe and stuff the crumbled cheesecake inside!  

My crepes are so very simple and foolproof! Essentially what you’re getting is an egg white omelette, but don’t tell anyone, because an egg white omelette does not sound as fancy, refined and professional as a crepe. Oh là là…

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So, your crepe will consist of:

  • 10 Egg whites (or more, depending who’s over for lunch 😉
  • 1 scoop of your choice of protein powder.
  • Whip the egg whites in a food processor, add the protein powder and mix together. Add any flavourings of choice.
  • Voilà! Scoop out enough to cover a non-stick frying pan and flip when browned on each side.

Roll it with some of your cheesecake crumbled on the surface and transfer the rolled up crepe to the pan to heat them up a bit. I served mine with a serving of PB2 (powdered chocolate peanut butter rehydrated, of course) and walnuts. This is so easy and extremely versatile. You could swap for other fillings. This is what I had on hand and wanted to use up. But you could just as easily whip up some peanut butter and jam mixture. You could even add pieces of fruit, berries, sliced apples, sections of orange, anything goes. It’s delicious and nutritious and takes no time to make.