These thin blender crepes rest for 30 minutes before cooking and make 12 servings. Stated timing is 10 minutes prep, 20 minutes cooking, and 1 hour total.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 eggs
- 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon vanilla extract
- Diced strawberries
- Diced bananas
- 4 tablespoons PB2 powder
- 3 tablespoons water
- Sugar-free chocolate syrup
- Fat-free Reddi Whip
- Nonstick cooking spray
Cook and fill
- Blend the flour, milk, eggs, oil, and vanilla until smooth. Rest the batter for 30 minutes.
- Preheat an 8-inch nonstick skillet for 5 minutes and spray it.
- Add 1/4 cup batter and rotate the pan to coat. Cook about 1 minute, flip, and cook 20 seconds more, until done and 160°F (71°C).
- Repeat to make 12 crepes.
- Mix the PB2 with the 3 tablespoons water. Fill each crepe with fruit, about 1 teaspoon PB2 mixture, chocolate syrup, and a little whipped topping.
