Saturday, June 11, 2016

PB2 Crepes

I'm more of a waffle and pancake girl but every so often I do enjoy a good crepe.
I'm currently doing my best to come up with some healthy breakfasts that are low calorie and satisfy me so I'm not hungry 10 minutes later. 
This recipe makes only the 2 crepes - 3 if you do them even thinner - and is 226 calories, 26 carbs, 8 fat, 13 protein, and 1 fiber (according to MyFitnessPal)
A healthy, tasty breakfast from start to finish in about 10 minutes.

PB2 Crepes

1 egg
1 pkg stevia (or other sugar replacement)
3 Tbsp flour
1 Tbsp PB2
4 Tbsp 1% milk

Whisk together all 5 ingredients in a small bowl.

Now, at this point you can cover and place in fridge for up to an hour to let batter rest. (I mix it up and then go have my shower and get dressed.) This is optional - you can just continue on to cooking if you like. It does not make too much of a difference, I've found. 
Heat a non-stick frying pan over medium heat. Pour 1/3 to 1/2 of the batter into the hot pan and swirl to cover the bottom of the pan.

Cook 1 - 2 minutes, until crepe appears dry on top. Gently flip over and cook another 1 - 2 minutes on the other side.
Remove crepe to a plate and cover to keep warm.

Repeat with remaining batter. You will get 2 or 3 crepes out of the batter, depending on how thin you make your crepes. 
Drizzle crepes with a little syrup, peanut butter, whipped cream, fruit, or whatever your favorite filling is. (Remember this will add to the nutritional count!) I add a drizzle of 0 fat pancake syrup for an extra 20 calories. Roll up crepes. 

Top with a little more syrup or fruit or even a sprinkle of cinnamon, if you prefer.

Enjoy while they are warm 
PB2 is a great substitute for regular peanut butter. You lose the fat but keep the protein and the flavor. If you don't have any PB2 then you can use another Tbsp of flour. It will change the nutritional count but your crepes will still work great. 

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