In the past I’ve shown how to take a simple crepe recipe and modify it into a yummy and great for your low carb diet plan. I’ve now taken it to the next logical step by removing the un-healthy sugar substitute and using a highly nutritious ultra shake that has a certified low glycemic index. OK, I just had a hankering for chocolate crepes if you must know the truth!
- 1 cup Almond Milk – Unsweetened
- 1 cup Whole Wheat flour
- 1 Egg
- 1 tsp Olive oil
- 1 scoop Shakeology
Mix well. I find that I like to add more Almond milk for a thinner crepes. Use less to make pancakes. Add a dash of Olive oil in the medium heated skillet. You should be able to pour a small amount of batter in the center of the hot skillet and then rotate the skillet to spread the mixture into a wide thin layer circle reaching the sides of the skillet. Within 30 seconds the bubbles should show and you can flip and heat for another 30-45 seconds.
I like to roll my crepes with Mango and Bananas. Berries make a great filling as well. Drizzle a 1/2 teaspoon of 100% pure maple surup (Not the processed crap) and enjoy a wonderful crepe.