Shelly's CLICKtastic Crepes
2 Eggs, beaten
1/2 cup Soy Milk (I use Silk Vanilla)
1/4 cup minus 1 Tablespoon Water
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Canola Oil
1/2 cup Spelt Flour
1/4 cup CLICK Espresso Protein (any flavor)
1/2 teaspoon Baking Soda
dash of Salt
Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour.
Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle.
Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan. They are great with Sugar Free Maple Syrup, Shelly's Vanilla Latte Ricotta Cream or one of these filling ideas.
Yes, you can use a fry pan but crepe pans with their shallow sides make the process so much easier. I also made little crepettes (basically silver dollar sized pancakes but thinner) when I got sick of making big ones...
More CLICKtastic Eggface recipes:
Shelly's CLICK'n Granola
Shelly's Coconut CLICKacchino
Shelly's CLICKcakes Espresso Protein Pancakes
Shelly's Espresso Protein Souffle
Shelly's Tiramisu Protein Shake
Shelly's Banana Protein Mochacchino
Shelly's Cinnamon Bun CLICK Latte
Shelly's Espresso 5 Minute Cakes
Shelly's Espresso Protein Truffles
Shelly's Espresso Protein Fudge
Shelly's Coffee Toffee Crunch Protein Ice Cream
Shelly's Vanilla Latte Ricotta Cream-filled Crepes
Shelly's Strawberry Cannoli
Shelly's Peppermint Espresso Protein Truffles
Shelly's CLICK Fondue
Shelly's Caramel Almond CLICKacchino
If you love coffee, you must start CLICK'n.