Easy & Fast Healthy Weekend Crepe's
My hubby loves sweet breakfast items and I used to make him pancakes and wafflers every weekend. Then I started making crepes with the soft texture providing more satisfaction! The batter is the same recipe whether it is for pancakes, waffles or crepes and the filling can be used as a topping on waffles and pancakes. Toppings and flour selections can vary and can be substituted based on personal likings!
The video below shows you how to make the filling!
Batter (4-5 crepes):
-1.5 cups almond or coconut flour
-1/2 cup all purpose flour
-2 tbsp flax powder and 1 tbsp PB fit powder
-2 eggs or nutritional yeast (vegan)
-1 tsp vanilla essence
-1 tbsp organic butter or coconut oil
-Almond milk or any substitute
–Optional: dab of honey, monk fruit sweetener or maple syrup and pinch of salt
Filling (enough for 2 crepes):
-Handful 100% dark chocolate cacao nibs
-1 big tbsp unsalted peanut butter or any
-Dab of honey or monk fruit sweetener
-Unsweetened shredded coconut
-1 banana cut in small squares
–Optional: nuts, goji berries, dates, blueberries, strawberries, vanilla powder, pumpkin seeds, dried mulberries, fig puree, ghee, cinnamon or nutmeg
Mix all of the dry ingredients for the batter first and then add the eggs, milk and other optional add ons. Mix until there aren’t any clumps left. Place 1 tbsp of butter on a pan on low-heat and let it melt. Pour about 1-2 scoops (ice cream scoop) of batter onto the pan and spread with the back of it to make it round and thin. Flip over after about 5-7 minutes. Repeat for all crepes. For the filling-see the video above. Use left over butter and throw the dark chocolate nibs on first letting them melt and then add on the banana, peanut butter, shredded coconut, honey and other optional add ons. Mix on pan and simmer getting all of the butter from the pan until everything is coated. Evenly place filling in each crepe and spread with a wooden spoon or back of a spoon all over the crepe and then roll into a burrito! Enjoy!