**NEW** “Nutella” Crepes

INGREDIENTS (serves 1):

“Nutella” Spread:

  • ½ cup Lilys Dark Chocolate
  • ¼ cup prepared PB2

PREPARATIONS:

  1. In a mixing bowl combine egg whites, 20/20 powder, coconut oil, and almond milk. Whisk until well combined.
  2. Lightly coat a 12-inch non-stick skillet with nonstick cooking spray and place over medium heat. Add 1/4 cup of batter to pan and swirl to cover the bottom of the skillet.
  3. Cook until golden brown (3-4 minutes) and flip with a large spatula. Cook for another minute and remove from pan.

Spread:

  1. Warm dark chocolate over a double broiler.
  2. Add peanut butter mixture (PB2) once the chocolate is melted and stir until smooth and creamy.
  3. Spread Nutella Drizzle and fold the crêpe, and add your favorite toppings.

NUTRITIONAL CONTENT PER SERVING
Serves 1, yields 6 (1 crepe per person). This is a Step 1 recipe. 

  • FOR JOURNALING ON THE F-FACTOR DIET: 12g carb, 9g fiber

    ACTUAL NUTRITIONAL CONTENT PER SERVING: 119 calories, 9g protein, 14g carb, 9g fiber, 5g net carb, 1g sugar, 5.6g fat, 3g sat fat, 78mg sodium

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