Sharing Healthy Snack Ideasのインスタグラム(befitsnacks) - 9月13日 03時31分

Chocolate Peanut Butter Cup Crepes
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CHOCOLATE CREPES:
3 tablespoons spelt flour (or flour of choice)
1 tablespoon unsweetened organic cocoa powder
1/2 teaspoon baking powder
1 tablespoon natural granulated sweetener/sugar of choice
1 egg white (2 tablespoons liquid egg whites)
1/3 cup + 2 tablespoons unsweetened almond milk .
PB FILLING:
2 tablespoons peanut flour (pb2) mixed to packet instructions: sub with any melted nut butter of choice
1 teaspoon natural sweetener/raw sugar

Optional:
Chocolate Sauce
1/2 tablespoon unsweetened cocoa powder
1 teaspoon sweetener/sugar
2 tablespoons warm water

Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin. Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe. When golden, flip (I use my fingers to flip them. It's easier than using a spatula!) Remove when cooked and repeat with remaining batter. While crepes are frying, prepare peanut butter mix and chocolate sauce in a separate bowl.
Fill each crepe with filling and fold over. Drizzle with remaining filling and sauce.
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