I get my Peanut Flour (aka PB2, partially defatted peanut butter, powdered peanut butter) at Trader Joe's (in the baking section) but you can sometimes find it in Whole Foods, bulk health food stores, camping or emergency supply stores, or online.A warm peanut-y crepe, it's delicious...
Shelly's Gone Nuts Crepes2 Eggs, beaten
1/2 cup Almond Milk
2 Tablespoons Water
2 Tablespoons Sugar-Free Torani Syrup (I used SF Caramel)
1 Tablespoon Canola Oil
1/2 cup Peanut Flour (aka Powdered Peanut Butter, PB2, defatted Peanut Flour)
1/2 teaspoon Baking Soda
dash of Salt
For savory crepes: leave out SF Torani and use 1/4 cup water instead.
Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour.
Spray non-stick 8-10 inch crepe pan with Pam non-stick spray. 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 20 seconds before serving. Makes 8-10 crepes depending on size of pan.Refrigerate up to 3 days. Nuke 20 seconds to warm or they even taste yummy cold from the fridge.
Sweet Filling Ideas:
Sugar Free Torani Sweetened Ricotta Cheese
Storebought Pineapple Cottage Cheese
Sugar Free Torani Sweetened Greek Yogurt
Greek Yogurt with added Protein Powder
Ricotta with added Protein Powder
Defrosted Frozen Fruit
Sugar Free Whipped Cream
Fresh Fruit (Peaches, Blueberries or Strawberries with Sweetened Ricotta or my Apple Pie Innerds)
Sugar Free Maple Syrup
Sugar Free Jelly or Jam (like a PB&J)
Protein Ice Cream
Peanut Butter or Peanut Butter Yogurt Dip
Sugar-Free Chocolate Sauce (Mmmm warm with Banana its heaven)
Smear some Peanut Butter or Sugar-Free Jelly in the middle, wrap in foil and you have a great grab & go breakfast.I'm thinking of making a savory version this week sometime with a Thai-inspired Chicken Salad or my Lettuce Wrap Mixture filling.
