Chocolate Peanut Butter Cup Crepes
Drizzled with chocolate and stuffed with peanut butter filling, you simply must try our Chocolate Peanut Butter Cup Crepes!
Servings: 1
Ingredients
CHOCOLATE CREPES:
- 1/4 cup plain flour
- 1 tablespoon unsweetened organic cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon natural sweetener/sugar of choice
- 1 egg white (2 tablespoons liquid egg whites)
- 1/2 cup unsweetened almond milk
Peanut Butter FILLING:
- 2 tablespoons peanut flour mixed to packet instructions
- 1 teaspoon natural sweetener/raw sugar
Chocolate Sauce (Optional):
- 1/2 tablespoon unsweetened cocoa powder
- 1 teaspoon natural sweetener/sugar of choice
- 2 tablespoons warm water
Instructions
- 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.
Notes
- Try making the batter the night before and leave overnight in the fridge. This will allow the batter to rest and bind the ingredients together to give you a better flavour.
- Cook the crepes on medium to low heat ensuring the batter covers the whole pan, this will avoid uneven cooking and stop those dreaded holes
Nutrition
Calories: 245kcal | Carbohydrates: 58g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 428mg | Potassium: 401mg | Fiber: 6g | Sugar: 5g | Calcium: 304mg | Iron: 3mg