Elvis would be Proud.....Vegan Whole Wheat Peanut Butter-Banana Crepes

As promised, here is another crepe recipe, this time sweet and protein packed.  From time to time, I love peanut butter and fruit smoothies for a protein boost in the morning.  But, when I feel like getting a bit more substance, this is a great recipe!

A very satisfying, stick to your ribs vegan breakfast item.  I think just one crepe is a perfect amount, but for my hungry hubby, 3 should do it (if not more).

Vegan Whoe Wheat Peanut Butter-Banana Crepes

With this recipe, you get roughly 7 grams of protein and 1 fruit per crepe.  My estimate would be that one crepe is less than 300 calories, just about 10 g carbs, 7 g protein.

Not a bad way to start your day!






Ingredients: (yields 4-5 crepes)

for crepe:
1/2 c unsweetened almond milk (or your choice of vegan milk)
2/3 c Water
1/4 c vegan butter
1 c flour
1/4 tsp salt

for filling:
1/4 c all natural peanut butter
4 bananas sliced
3-4 tbsp unsweetened or sweetened almond milk
1/2 tbs evoo

Directions:
In a bowl,  whisk together all the ingredients for the crepes and refrigerate for roughly 10-20 minutes.

In meantime, in one saute pan, heat evoo and quickly saute banana just enough to carmelize.  In a sauce pan, heat peanut butter and slowly stir in milk until smooth.

Once your crepe mix is ready, lightly oil large saute pan and pour in just enough to cover the pan (you don't want the crepe to be thick!).  Cook on medium and flip once edges are browned and the top is bubbled.  Once flipped, spoon in about 1 tbsp peanut butter and spread, add about a half of a cut banana and fold.  Transfer to plate and drizzle just about another tbsp peanut butter mixture and top with a few banana pieces.