Sunday, March 1, 2015

Paleo Crepe with Almond Butter & Chocolate Chips

My kitchen is somewhat that like a French Pastry Shop lately.  WeWe Misure!

Ingredients Crepe:
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 

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.  Then fill as desired.

Applewood Smoked Bacon 
Justin's Maple Almondbutter 
Enjoylife Chocolate Chip Minis
Sliced Almonds

You can make extra Crepes and store in the refrigerator for a week to fight off those Hangray cravings!

No comments:

Post a Comment