Coffee Crepe

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if you know me, you probably had notice that I am a coffee person. My top recipes include coffee. This crepe is simply fabulous. I love how coffee flavor turns when it is used in a recipe and then cooked. It turns slightly sweet and unique. It is a flavor that you will never get tired of.  I filled the crepes with coconur grek yogurt and topped them with almonds, banana, blueberries and chooped rasberries for a colorful breakfast. Instead of honey, I drizzled fresh made black coffee.

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Ingredients:                                                                                                                                                                             yield: 1 person

1/4cup whole wheat flour      2tsp brown sugar      a pinch of salt, cinnamon and nutmeg      black coffee

Filling: 1/3cup greek yogurt      1T coconut milk

Toppings:   2oz banana in slice      a few strawberries and chopped rasberries       1T almonds      black coffee     1T dark chocolate chips

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Procedure:                                                                                                                                                                                   In a bowl mix all the ingredients for the crepe with the black coffee until crepe consistency. Turn on a pan on medium heat and spray coconut oil. Pour all the batter in the pan and cook during 3minutes when the edges of the crepe lifted a bit and it looks firm. After you flip the crepe, cook for 45secs more and then transfer it to the serving dish.

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While the crepe is cooking, you may mix the greek yogurt with the coconut milk in a deep dish. Then, put it all in the center of the crepe and fold the crepe.

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Finally add the toppings and the black coffee over.

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Nutritional facts: 8g fat      55.5gcarbohydrates      14g protein

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