This is my quick and versatile crepe recipe made into a low calorie, high protein dessert using chocolate PB2 and a few mini chocolate chips!
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
If you want two crepes, great! If you just want one, I suggest cracking the egg into a small jar and using a fork to whip it into a smooth consistency. Use your thumb to mark half when you're ready to pour the egg into the mixture. Store the other half in the jar for your next crepe.
Step 3: Mix Ingredients
Start with the dry stuff, mix it around with a fork before you add your half egg, almond milk, splash of vanilla and applesauce. Mix well to get all the lumps out.
Step 4: Pour It in the Pan...
Lightly grease your pan and cut the heat on medium-high for a moment before pouring the batter. Tilt the pan so the batter coats it evenly.
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
While you're waiting for the crepe to brown, mix your PB2 according to the package directions. I like using almond milk in place of water because it gives a nuttier flavor. Add mini chocolate chips as you see fit.
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!
Flip your crepe when you see the edges raising up a bit, use your spatula to lift it and make sure it's browning correctly. As soon as you flip it's time to add half of the filling to one quadrant.
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!