Name: Reeses Protein Crepes
Yield: 3
Ingredients: 11 g Chocolate Whey Protein; 11 g Chocolate Casein Protein; 66 g Egg Whites; 2 TBSP Almond Milk; Oil Spray; ½ Cup Nonfat Greek Yogurt; 2 tbsp Peanut Butter Powder; Almond Milk; ½ scoop vanilla or peanut butter whey/casein protein powder; Sweetener; 1 tbsp 1-2 Reese’s pieces and/or mini cups

Reeses Protein Crepes

Author: Mike Agner Cooking Method: stovetop Cuisine: American Courses: breakfast, High Protein/Low Cal Treats

Print Recipe

Servings: 3

Instructions

Put all crepe ingredients in a bowl and whisk until smoothly blended.
Spray nonstick pan with oil and heat on low-medium heat
Mix the Greek yogurt, peanut butter powder, almond milk, protein powder, and sweetener in a bowl and set aside.
Pour 1/3 of the mixture into pan and swirl to spread to a circle shape.
Cook 1-2 minutes until crepes have a mostly dry consistency then flip and cook for another minute.
Put finished crepe on a plate then cook the remaining two crepes in the same way.
Scoop some of the peanut butter mixture onto the crepes and spread it out.
Roll up the crepes.
Drizzle remaining peanut butter mixture over the crepes then sprinkle the Reese’s pieces and mini cups on top

Note

I tried making a thinner crepe but it ended up falling apart so mine ended up being somewhere between a crepe and a pancake in thickness. Still got the job done though

Reeses Protein Crepes