Tuesday, March 4, 2014

Chocolate Raspberry Protein Crepes

Since James and I have sworn off gluten and transitioned our diet to being more primally based, there are certain things I've missed.  Decadent crepes stuffed with creamy fruit filling and slathered in Nutella would fall on that list.  This past Saturday morning, I played around in the kitchen for a while while James and the puppies slept in and after some trial and error (there was a pretty good deal of error before the eureka moment, I may add) I concocted a recipe that really hit the spot for curbing a craving without derailing progress.  For a each filled crepe, you're looking at 200 calories, 19 grams of protein and 15 grams of carbs with 4 grams of fiber.  Not too shabby of a way to start your day...  I know it's not a straight up pancake, but seeing that today is National Pancake Day, it only seemed appropriate to share.

Primal Protein Crepes
makes 4 crepes

2 large eggs
3 egg whites
2 scoops Tera's Whey bourbon vanilla organic protein powder
4 teaspoons coconut flour
1 stevia packet or 4 drops of liquid stevia
2 tablespoons coconut milk
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
grass fed butter or coconut oil, for greasing the pan

1/2 cup plain Greek yogurt
1/2 cup mascarpone cheese
1/2 cup frozen raspberries
1 tablespoon maple syrup

1 oz dark chocolate
1 tablespoon coconut milk

- In a mixing bowl or a blender bottle, combine eggs, egg whites, protein powder, coconut flour, stevia, coconut milk, baking powder and salt and whisk until well incorporated
- Preheat a nonstick skillet or crepe pan on medium heat
- Add one teaspoon of butter or coconut oil to the pan and once melted, coat the entire cooking surface
- Pour 1/4 of the pancake batter into the pan and cook for approximately 2 minutes per side or until lightly browned with stiff edges
- Turn your crepe and cook for an additional minute to minute and a half before removing it from the pan
- Re-grease your pan and continue until all crepes have been cooked

- In a small microwave safe bowl, heat the raspberries until thawed - around 30-45 seconds
- Add mascarpone, yogurt and maple syrup to the raspberries and mix until well incorporated

- In a small microwave safe bowl, melt your chocolate in 20 second intervals, stirring each time (do not overheat your chocolate or it will seize rather than melt into a creamy consistency)
- Stir in coconut milk

- Spoon approximately 1/3 cup of filling into the center of each crepe, fold over and drizzle with chocolate sauce prior to serving

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