Delicious & Simple Breakfast Crepes

Breakfast Crepe's using Cooggies  Pancake & Waffle Mix
What you'll need:
Dry ingredients
1 1/3 cup Cooggies Pancake and Waffle mix
2 tsp baking powder
Wet Ingredients
1 1/2 cup plant-based milk, or regular milk (if you are not making them Vegan)
1 banana
1/2 Tbsp lemon juice
1/2 tsp Vanilla extract
Apple filling
3 apples peeled, cored, and chopped
3 Tbsp coconut sugar, or regular sugar
2 Tbsp plant-based milk, or regular milk (if you are not making them Vegan)
1/2 Tbsp lemon juice
1/2 tsp corn starch
1 tsp cinnamon
Caramel sauce
3 Tbsp coconut sugar or regular sugar
2 Tbsp water
2 Tbsp smooth peanut butter
Instructions: (it will yield 10 crepes)
In a bowl mix the dry ingredients and set aside.
In a blender, mix all the wet ingredients.
Add the wet ingredients to the dry ingredients mixing it well until smooth. Add 1/4 cup of water to the mix and continue mixing. The consistency should be more liquidly than thick.
Pour 1/4 cup of the batter into a pre heated greased skillet or nonstick pan.
Spread the mixture with a spatula or the back of the ladle, until a circle of about 6 to 7 inches diameter has formed.
Cook 2-4 minutes or until you can easily lift the crepe. Turn it over and cook for another 2 minutes.
When you're done cooking the crepes, put them aside in a pile, and start making the filling.
Add all the filling ingredients to a skillet or saucepan. Mix well and bring to a boil. Let simmer for a few minutes over low-medium heat.
Let the filling cool off a little, and start filling each crepe and rolling them to form logs. Put them aside while you make the caramel sauce.
Add the peanut butter to a small bowl.
Heat the water with the sugar in a saucepan and bring it to a boil.
Pour the sugar mixture over the peanut butter and mix with a whisk until well combined.
Before serving the crepes, drizzle the warm caramel sauce on top.

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