Egg Whites 3 large
Coconut Flour or Vanilla Protein Powder 1 tablespoon glutenfree
Pumpkin Pie Spice 1/2 teaspoon
Stevia in the Raw 1 packet (or Paleo approved Sweetener)
Vanilla 1/2 teaspoon
Coconut Oil for cooking about teaspoon
Ingredients Apple Pie Filling:
Apple 1 large peeled & diced
Coconut Milk 1/4 cup
Agave/Honey/Maple 1 tablespoon
Cinnamon 1 teaspoon
Coconut Oil for cooking
Heat the coconut oil in a nonstick pan. Cook all remaining apple pie filling ingredients until it gets gooey and a Caramel consistency forms (about 7-10 minutes).
Almond Butter 2 tablespoons (used Justins Maple if course our household favorite!). This recipe makes 2 Crepes so it's 1 tablespoon per Crepe. I plop Almond Butter in the middle of the cooked Crepe and in one swoop swirl evenly with a knife.
Whisk Crepe ingredients together and cook on medium heat; in non-stick pan with Coconut Oil. The pan should be medium size do that there is a thin layer. Don't worry if it isn't pretty when you first pour the batter in. Swirl the batter around to make it uniform by pivoting the pan by its handle. It only takes a minute to cook on each side. Spread Almond Butter on evenly then add remaining ingredients. This Crepe is bulky so better to fold into quarters but hey, you can try to roll it up.