Ingredients:
Crepes:
1 scoop vanilla whey protein* (30 g)
1/4 cup pumpkin (125 g)
1 large egg
1/8 cup oats (10 g)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
5-8 packets stevia, to taste
1/2 cup water
Filling:
1/2 cup nonfat Greek yogurt (115 g)
1/4 cup pumpkin (125 g)
1/2 teaspoon cinnamon
1/4 teaspoon salt
3-5 packets stevia, to taste

Method:
Add all ingredients to a blender and blend until smooth. The batter should be fairly runny. Grease the bottom of a nonstick 6-8 inch skillet (any larger is difficult to turn) and preheat the pan to medium heat on the stovetop. Pour enough batter into the skillet to coat the bottom of the pan, careful not to make it too thick. Using a large, wide spatula flip the crepe when the batter is bubbling around the edges. Slide onto a plate when done. (Alternatively, you may cook the crepe through entirely without flipping it and simply slide it from the pan onto a plate. The crepe will not be as pretty on the uncooked side, but this method is easier than flipping them.) For the filling, mix all of the ingredients together until fully incorporated. Spoon the filling into the center of the prepared crepes, dividing it evenly among them. Wrap the edges of the crepes around the filling.

Nutrition Facts (2 servings, 2 crepes and filling each):
175 Calories
Fat: 4 g
Carbs: 14 g
Protein: 22 g

* Using different powders may change the taste, consistency, and nutritional value of the recipe.

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