Are you looking for a guilt-free, protein rich treat to kickstart your day? I love a good chocolate and peanut butter combo and these satisfy my cravings in every area, while also giving me the good stuff to fuel my morning rush.
But first, let’s start with a disclaimer shall we. I am not a breakfast person. While I understand its importance, I’m not awake enough in the mornings to play with heat, leading me to opt for paths of least resistance when it comes to fuel in the early a.m. (Hello, Smoothie Queens!). But THIS Saturday, I was feeling bold and adventurous, while looking for a healthy, protein rich breakfast option after a morning workout. These gluten free chocolate peanut butter crepes are a delicious switch up to the norm, incorporating Orgain’s Organic Plant-based Protein Powder for a little extra protein boost.
Crepe Ingredients (made 5 crepe cigars):
- 1/2 C Gluten Free All-Purpose Flour
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1 1/2 C almond milk
- 1 large egg
- 1.5 tbsp unsalted butter
- 2 tsp flaxseed
- 3 tbsp of vanilla greek yogurt (optional)
Crepe Filling Ingredients:
- 1/2 C peanut butter
- 1 tbsp chocolate protein powder
- 1/4 tsp almond extract
- 1 tsp cocoa powder
- Combine flour, sugar, salt, flaxseed, almond milk, egg, & butter in a blender. Blend until smooth and a little watery (not the thickness of pancake batter). If batter is appearing thick, add a small amount of almond milk and blend until you reach a desired consistency.
- Heat a 12-inch no stick skillet on medium heat. Lightly butter skillet. Add a small amount of batter, about 1/3 cup, and swirl to cover the skillet. Cook for 2-3 minutes or until golden brown. Flip and cook other side. *
- For the filling, mix peanut butter, almond extract, protein powder, and cocoa powder until smooth. Allow crepes to cool slightly before lathering on the chocolatey peanut butter goodness. **
- Roll crepes and top with your favorite fruits. Add a drizzle of peanut butter to complete the look and devour…because YOU DESERVE THIS!
*After 20 minutes of failed attempts and a sink full of skillets later, I found it easier and quicker to cook crepes on a griddle. The flat surface made them easier to flip without tearing.
**I used a brief amount of heat to melt my peanut butter down to achieve a smooth consistency and to avoid tearing my beautiful crepe masterpiece.
Let me know when you try them and what fruit combo you’re trying!