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.
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
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.
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.
Finally add the toppings and the black coffee over.
Nutritional facts: 8g fat 55.5gcarbohydrates 14g protein