Pumpkin is one of my many food loves. It's healthy, versatile and only available during certain times of year, which means I crave it even more when I can't have it. It's great for breakfast, because it helps bind together delicious flour-free pancakes and crepes. This recipe is a great way to create a healthy crepe that's packed with protein and can be stuffed with fillings as healthy or as decadent as your heart desires. My crepe this morning was stuffed with a sliced banana and two tablespoons of my favorite peanut butter. I also made a "whipped cream" type topping of on tablespoon Fage mixed with a dash of cinnamon and Splenda. So yummy.
Pumpkin Protein Crepe Recipe
1/2 cup egg whites
1/2 cup pumpkin puree
1 scoop vanilla protein powder
1/2 heaping teaspoon baking soda
1/2 heaping teaspoon baking powder
1/2 Tablespoon Splenda
1/2 teaspoon pumpkin pie spice
Whisk the egg whites together, then whisk the pumpkin into the eggs. Add the dry ingredients, then whisk together.
Heat a skillet to medium high heat and add a little cooking spray. Add three Tablespoons of the batter to the pan, then swirl to spread the batter to the edges of the pan. I like to dust the crepe with cinnamon while the first side cooks, but that's optional.
When the edges start to pull away from the pan, flip the crepe using a spatula. It should take about two minutes on the first side and less than one minute on the second side. This recipe makes three to four large crepes.