If you are a peanut butter lover, you’re going to enjoy making this delicious peanut butter crepes with cinnamon. They contain no flour(Gluten free) and primarily egg pancakes. They’re very low on the glycemic index and are perfect if you’re looking for sweet breakfast without all the carbs. They can be made sugar-free by replacing the sugar with Splenda. Enjoy
For the Crepes:
6 egg whites*
1/2 tsp vanilla extract
1 1/4 tablespoons sugar or Splenda
2 tablespoons all-natural peanut butter, creamy
For the Cinnamon Cream Cheese Filling:
4 oz. cream cheese, softened
1 1/2 tsp cinnamon
1/4 tsp vanilla extract
1 1/2 tablespoons sugar or Splenda
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!