Protein‑Rich Crepeswith Nutella‑Like Filling

In a bowl, combine the 60 g of fresh cheese and the 2 beaten eggs; whisk until smooth.

Heat a non‑stick crepe pan or skillet over medium heat.

Pour a small amount of the batter into the pan, swirling to coat the surface thinly.

Cook each side for a few minutes until the crepe is set and lightly golden; flip carefully.

Repeat until all batter is used, making several thin crepes.

For the filling, mix 20 g of pure cocoa powder, 20 g of skim powdered peanut, erythritol to taste, and plant milk until a smooth, spreadable consistency is achieved.

Spread the Nutella‑like mixture generously onto each crepe, roll them up.

Drizzle chocolate sauce over the rolled crepes before serving.

Serve immediately.