Macros for each the WHOLE Plate:
276 Cals, 28g Carbs, 4g Fat, 32g Protein
Ingredients:
30g AP Flour
30g Whey/Casein Vanilla Protein Powder
Pinch of Salt
3g Zero Cal Sweetener
60g Egg Whites
160ml Unsweetened Vanilla Almond Milk
Ingredients for Protein PB Filling:
15g Vegan Vanilla Protein Powder
15g Powdered PB
1g Zero Cal Sweetener
Dash of Cinnamon & Nutmeg
Unsweetened Vanilla Almond Milk to consistency
Directions:
1.) Add all your ingredients into your blender and blend till combined.
2.) Preheat your stove top pan to a 7/10 heat.
3.) Add 1/6th of your batter to the middle of the pan and quickly do a circular motion with the pan to make sure the thin batter covers the whole pan.
4.) Cook on that side until the edges start to curl up and then flip. Should be no more than a minute. Cook on the other side for about 30 seconds and then add you pb filling to the middle. Spread the filling out a bit and then fold up the crepe
5.) Repeat for all 6 crepes and then enjoy!