Shelly's Chocolate Chai Protein 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
3 Tablespoons Protein Powder (I used Big Train Spiced Chai Fit Frappe)
1 Tablespoon Unsweetened Cocoa (baking aisle)
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. Yes, you can use a fry pan but crepe pans with their shallow sides make the process so much easier. They are under $15 usually. Leftovers are surprisingly good cold or you can nuke them for 20 seconds or so. The keep great in the fridge for a couple of days. Mmmm smeared with almond butter, wrapped in foil, this will be a yummy breakfast on the go.
This morning I topped mine with Ricotta (1/4 cup Ricotta Cheese sweetened with a Tablespoon of SF Apricot Jam) and chopped Strawberries from the Farmer's Market. Other great toppings or fillings: Greek Yogurt, Peanut Butter, Almond Butter, Sugar Free Jam, Cottage Cheese, SF Maple Syrup, Homemade No Sugar Added Whippped Cream.
Own a waffle maker? Big Train Spiced Chai makes to die for waffles.
