Chocolate Peanut Butter Crepes with Maple Peanut Butter Filling

I found several different protein crepe recipe's online. I did have to edit this one a tiny bit but it was very successful! I haven't eaten most of this today since it is tomorrow's breakfast! I was going to use PB2 instead of Peanut Butter but Fred Meyers has been out of it all week. It would change the nutritional content.


Chocolate Peanut Butter Crepe Recipe (makes 3 servings)
8 Egg Whites
1Tbls spoon Peanut Butter (Adam's)
2 scoops Chocolate Protein (I use Muscle Sport International Lean Whey Revolution from BYN)
2 Tbls Almond flour (or Ground almonds or oats)

Instructions: use blender or stick blender to whip everything together, make sure all lumps are gone. Add up to 1/4 Cup water if needed for smooth consistency.


I use a 9 inch crepe pan, make sure whatever you use is a non stick pan. I also spray with cooking spray!
Using 1/2 cup measuring cup (only about 3/4 of the way full) spoon mixture onto hot pan and make crepe. If you are unsure of crepe making technique there are lots of video's on you tube you can watch.

Cook on one side until edges start to curl (see pic) then flip to other side. Put onto cooling rack.




Peanut Butter Maple Filling Recipe

1/2 Cup Cottage Cheese
1 tsp Maple extract
1Tbls Peanut Butter
1 scoop Vanilla Protein Powder
Stevia to taste
2 Tbls Heavy Whipping Cream
Sugar free chocolate sauce as garnish (optional)

Cream together until mostly smooth. Split evenly between the crepes spoon into middle of crepes saving one scoop for on top of each plate (makes 3 servings)



















Nutritional information per serving
Serving size 1/3 of crepes and filling
Calories: 320
Fat: 9.7g
Carbs 9.26g
Protein: 41.2g