For the crêpe:
3 egg whites
1 tbsp coconut flour
2 tsp almond flour
1 tbsp vanilla whey (optional)
1/4 tsp baking powder
1/2 tsp vanilla extract
Sweetener of choice
For the filling:
1/4 cup pumpkin purée
1/2 scoop vanilla whey
1 tbsp coconut milk (omit if you don’t like coconut)
Stevia (after taste)
Mix all ingredients for the crêpe in a blender or with a hand blender until smooth. Spray a pan with non stick spray and pour batter into the pan. Make sure it’s pretty thin, cook for 1-2 min each side. Mix filling ingredients in a bowl and then spread on the crêpe. Roll it up and drizzle with 2 tbsp greek yogurt mixed with 1/2 tbsp vanilla whey and stevia.
Macros for crêpe+ filling: 225 cal, 7 g carbs, 24 g protein, 12 g fat

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