Sweeten your morning with these better-for-you crepes.
STRAWBERRY HAZELNUT BREAKFAST CREPE
1 tablespoon Justin's Chocolate Hazelnut Butter
3 strawberries, thinly sliced
Spread one half of the wrap with the chocolate hazelnut butter. Top with the strawberries. Fold the wrap in half. Heat a skillet to low heat. Spray with nonstick cooking spray. Add the crepe and cook for 30-45 seconds on each side, until lightly browned and crisped. Makes 1 serving [Per serving: 175 calories, 12g fat, 16 carbs, 3g protein, 10g sugar].
2 cups flour (regular or gluten free)
3 cups unsweetened vanilla almond milk
2 lemons, juiced
1/4 cup shredded coconut, unsweetened
Combine bananas, lemon juice and coconut in a blender and pulse until thick and smooth. Set aside. In a mixing bowl, whisk flour, almond milk and egg. Heat a nonstick frying pan to medium heat and lightly grease the bottom with nonstick cooking spray. Add 1/3 cup of batter to the pan and swirl to completely cover the bottom. Cook for about 2-3 minutes until bottom is golden brown, then flip and cook 1-2 more minutes. Remove crepe from the pan onto a plate. Spread 2 tablespoons or so of the lemon mixture into the crepe then fold. Top with additional coconut.