Here's our healthier version of Company's Coming Chocolate Crêpe..
3/4 cup egg whites
3/4 cup almond milk
2/3 cup water
1 cup all purpose flour
2 tbsp sifted cocoa
2 tbsp vegetable oil
3 tbsp Splenda
1/2 tsp vanilla
1/16 tsp salt
Beat eggs 'til fluffy, add other ingredients, beat until velvety smooth and painfully let stand for one hour.
Heat lightly Pam sprayed non-stick pan on medium, pour enough batter in, swirl around quickly to cover the pan thinly. Heat until the edge crisp and air bubbles start to form in center, flip crêpe with spatula or skill, heat for a few seconds and stack on parchment paper.
The best filling:
1 ripe banana, mushed
1/4 tsp cinnamon
1 tbsp maple syrup, two if you're daring
Spoon on the crêpe's equator, top with blueberries and sliced strawberries, fold crêpe into open ended fruity burrito, mange et fall in love donc!
*I didn't mush the bananas on the first try, but later found the cinnamon flavour more a part of the dish when it was mixed in with 'nana mush.
Werd: light delicious chocolate flavour is not overpowered by fruits, and is moist enough to not require a sauce accompaniment.
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