Chocolate Crepes with Almond Milk and Protein Powder

These crepes were a little on the thick side, 1-2tbsp of water extra would have corrected that issue, but otherwise they still tasted good. Worked well for a yummy breakfast. I filled these with a fruit compote to make them a little healthier and to add a couple servings of fruit.

On a side note the extra fruit compote from this tastes really good with last nights mousse. Cuts down on the richness of the mousse.

Here are the crepes rolled up and filled with the fruit compote shortly before I topped them with a small amount of Ed Smith No Sugar Added Syrup.

Chocolate Crepes with Almond Milk and Protein Powder

 Ingredients:

375mL chocolate almond milk (I had single serving containers of the chocolate in my cupboards)
1 cup all-purpose flour
2 tbsp coconut sugar
2 tbsp chia seeds
1 egg
1/4 cup water
2 scoops chocolate protein powder

Preparation:

Combine all ingredients in a bowl and mix well.

Heat up a small frying pan with a thin coating of butter or margarine. Have a plate with paper towel set aside for when the crepes are ready.

Place a scoop of the batter in the pan, just enough to thinly coat the pan. Note that it will not nicely coat the pan if you just put butter or margarine on it, the rest will until you need to repeat this first step.

Once the crepe is cooked, flip and immediately transfer to the plate that is set aside for them. You can set your oven to a keep warm setting (on of the lowest temperatures it will go to, usually around 175-200 degrees F).

Once they are ready, serve with your choice of toppings.

I made a fruit compote to go with this that was made with 1/2 a bag of Europe's Best Caribbean Treasure and 1 cup of frozen raspberries.

This is the crepe batter, it should be fairly thin.

Place the crepes upside down on paper towel while cooking the remaining crepes.

The finished crepe.

A little butter and some fruit compote.

The crepes filled, and rolled up. Ready for a little syrup.