|1/3||cup creamy peanut butter|
|3/4||cup confectioners’ sugar|
|2|| tablespoons unsweetened cocoa
|2||cups skim milk, divided|
|3||large eggs, lightly beaten|
|3/4||cup all-purpose flour|
|1/4||cup light peanut flour (28%)|
- Stir the peanut butter, sugar, and cocoa powder together in a large bowl. Add 2 tablespoons of the milk and beat with an electric mixer on medium speed until very thick, about 30 seconds. Add 1 tablespoon of the milk and beat 30 seconds. Add 1 tablespoon of the milk and beat until thick and creamy, about 1-2 minutes; set aside.
- Make the crepes: Combine the remaining 1 3/4 cups milk and eggs in a bowl. In a separate bowl, combine the all-purpose flour, peanut flour and salt. Whisk the milk mixture into the flour mixture until smooth; let rest at least 20 minutes or overnight.
- Heat an 8-inch nonstick skillet over medium. Lightly coat the skillet with cooking spray. Whisk the batter and pour a scant 1/4-cup into the skillet, tilting in all directions to evenly cover the bottom. Cook until the crepe is set and lightly browned on the bottom, about 1-1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer to a plate and repeat with the remaining batter.
- Working one at a time, lay a crepe on a plate and spread the half closest to you with 2 teaspoons of the peanut butter mixture. Roll up jellyroll style and repeat.
Inspired by the Nutella crepes sold on the streets of Paris, this decadent-tasting dessert packs a healthful nutritional punch.
Peanut flour is available for purchase online at www.byrdmill.com
Nutrition per serving
Calories: 210, Protein: 9g, Carbohydrates: 26g, Fiber: 2g,
Fat: 8g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 173mg