Step 1: Gather Ingredients & Tools
- 2 tablespoons all purpose flour
- dash of baking powder
- 1/2 tablespoon of applesauce
- 4 tablespoons of almond milk
- 1/2 of one large egg
- splash of vanilla extract
- dash of salt
- 2 tablespoons Chocolate PB2
- 1 tablespoon almond milk or water
- a few mini chocolate chips
- lightly greased pan (I used Pam)
- container for leftover egg (unless you're making two crepes)
- small dish for mixing PB2
- medium bowl for mixing crepe
Step 2: Split Your Egg
Step 3: Mix Ingredients
Step 4: Pour It in the Pan...
You'll know it's time to flip when the edges start to raise up and get a little crispy. This can take between 4 and 6 minutes, but watch closely.
Step 5: Mix the Filling
Don't have PB2? No problem! The possibilities are endless. How about real peanut butter, a squirt of Hershey's syrup, or your favorite fruit spread instead?
Step 6: Flip & Fill!
Fold the crepe in half, then add the second half of your filling over the same spot the first half was added. Fold once more. Press lightly into the pan with your spatula, flip and repeat.
Step 7: Plate & Serve!
- The same recipe works wonderfully for savory crepes as well, just omit the vanilla and maybe add a grind of fresh cracked pepper instead. I like to make this with a bit of strong cheddar in place of the PB2, served with a side of arugula. It makes a very nice light meal or snack.
- Make a double recipe for a fat & tasty pancake, it's a little harder to fold but it is fluffy and wonderful.
- Approximate calories when prepared as shown: 150, 9 grams of protein (the crepe itself has 105 calories)
- I've also tried this with brie and strawberries for filling, rolled like a burrito... it was amazing!