Notoriously difficult to make, most people wouldn’t dare attempt them at home. The easy, one-step solution for that: Lower your standards. Don’t expect picture perfect crepes every time. These crepes have a distinct, yet not-over-powering peanut butter flavor. They can be made sugar-free by replacing the sugar with Splenda. They contain no flour (gluten-free!) and are primarily egg pancakes, so they are very low on the glycemic index and are perfect for people looking for a sweet breakfast without all the carbs. You can drizzle on some agave nectar, or you can replace that with maple syrup or powdered sugar.
1 whole egg
6 egg whites
1 ½ tsp cinnamon
¾ tsp vanilla
2 tbsp peanut butter, all natural creamy
2 ¾ tbsp. Splenda or stevia
4 oz cream cheese
Step 1: Using a mixer with the whisk attachment or an immersion blender, blend the eggs together until foamy.
Step 2: Mix in the vanilla, sugar/Splenda and peanut butter. Whisk thoroughly.
Step 3: In a medium-sized bowl, combine all filling ingredients thoroughly using a mixer, whisk or a fork. Set aside.
Step 4: Spray a nonstick skillet (a 10 inch omelet pan works best) with cooking spray or lightly coat with butter or vegetable oil. Heat skillet over medium heat.
Step 5: Once skillet is hot, drop a large ladle of batter into center of pan. Swirl batter in pan slightly to coat evenly.
Step 6: When small bubbles begin to appear in the batter (roughly 1 1/2 – 2 minutes), use a large flat spatula to flip the crepe. Cook on second side for a few minutes, until lightly browned.
Step 7: While still warm, spread with a generous amount of the cream cheese mixture and roll.
Step 8: Sprinkle with cinnamon, maple syrup or agave nectar and serve warm!