This is a wonderful dish for a spring brunch. You could even offer a variety of fillings and have a "crepe bar".
Joni's Chocolate Crepes
1/4 cup TVP (Textured Vegetable Protein) rehydrated with 1/4 cup water - final product will be 1/2 cup
2 tbsp cocoa powder
2 tbsp flour (white, wheat, spelt - any are OK)
2 tbsp Splenda (or your non-calorie sweetener of choice)
4 eggs (or egg substitute)
1/4 cup milk
1/2 tsp vanilla (or orange or almond extract)
Mix all ingredients in a blender and process until smooth.
Heat a small skillet (about 8 inch round) over LOW heat and spray with non-stick spray. Pour 3 tbsp batter into skillet and swirl to cover the bottom. Cook until the edges are dry and the top is set. Carefully use a spatula to lift one side and flip the crepe. (I usually bring the edge up with teh spatula an dthen just grab it with my fingers and flip it). Cook for another 10-15 seconds.
Some crepe tips - If they are bubbling up when they hit the pan, your heat is too high.
You are better to start with too low heat than a hot pan.
Make sure to reapply the cooking spray between EVERY crepe so they don't stick.
-Fresh fruit with sugar free whipped cream
-Sugar free pudding with fruit
-Sweetened ricotta cream w/ orange extract and orange zest
Sweetened low fat cream with with sugar free jam
Wednesday, March 16, 2011
Lucky Protein Shake
Wow – this is a super meal replacement! At under 200 calories and packed with protein, add a piece of fruit and you are ready to go! You could use almond milk to lower the calories even further.
1/2 cup skim milk
1/8 tsp peppermint extract (or more to taste – start out with a small amount first)
1 scoop vanilla protein powder (I like the Max Protein or Nectar Sweets Vanilla)
1 tbsp sugar free pistachio pudding mix
1 packet Splenda
5 ice cubes
Process in a blender until smooth! Top with a squirt of fat free whipped cream and you will be in heaven!