I just got back from a trip to Las Vegas which lasted from Wednesday to Saturday. While in Las Vegas, one thing that impressed me (and not necessarily in a good way) was the sinful decadence of the food. Almost all the menu options at any given restaurant there were chock-full of fat and calories, and included more than one type of meat. For breakfast one morning, my family and I went to “La Crêperie” and got – you guessed it – crêpes. But not just any old crêpes: these were supersized Las Vegas crêpes with high-calorie fillings and toppings. I opted for the lightest possible one, the blueberry lemon crêpe without whipped cream, and it was still quite filling and not something I’d eat every day.
Now that we’re home, I find myself missing Las Vegas. Earlier today I couldn’t stop thinking about those crêpes, especially the super-indulgent ones I didn’t try such as the caramel apple and the Nutella banana options I saw on the menu. I wanted to make my own, portion-controlled and sort of healthy version of a Las Vegas crêpe. So I adapted my recipe for a single-serve crêpe to be a flourless chocolate crêpe filled with peanut butter and caramel and topped with banana and chocolate chips. I’m calling it a “Snickers Bar” crêpe because that’s basically what’s in a Snickers bar, minus the banana.
This recipe is a healthier alternative to the Las Vegas style, gigantic crêpes with a ton of calories and whipped cream. It is flourless, always a plus, and since I bought the caramel topping at Whole Foods it must be healthy. 😉 The peanut butter provides protein, and the banana provides potassium and fiber. As for the chocolate, studies have shown consuming dark chocolate provides the body with needed antioxidants, and the higher percentage cacao, the better. Since the cocoa powder in this recipe is pure cocoa, I think it’s safe to assume it carries some of the same benefits as a bar of solid dark chocolate.
So if you ever need a pick-me-up that is reasonably healthy, try this crêpe! The chocolate shell is intensely chocolatey and not overly sweet. The ooey gooey caramel peanut butter filling is great as expected from peanut butter and caramel. And of course the toppings add a lovely texture and sweet taste.
I think it kind of looked like a chocolate omelette! But don’t worry, that isn’t what it tasted like at all. Here is the recipe:
“Snickers Bar” Crêpe
makes one serving
for crêpe batter
- 1 egg
- 1 tbl dark brown sugar
- 1 1/2 tbl skim milk
- 2 tbl pure cocoa powder
- 1/2 tsp pure vanilla extract
- 1 tbl organic peanut butter
- 1 tbl organic caramel topping
- 1/2 banana, sliced
- about a tablespoon semisweet chocolate chips
Place 1 tbl caramel topping on a microwave-safe plate and microwave for about five seconds, just to soften it. Set aside.
In a small bowl, combine batter ingredients. (I recommend beating the egg first, then adding it to other ingredients.)
Spray a small non-stick pan with cooking spray. Over medium heat, pour batter onto the pan, filling the entire pan in a thin circular shape.
When crêpe begins to solidify at the edges, carefully flip to cook the other side. While it is cooking, spread the softened caramel and peanut butter on the surface of the crêpe that is facing up.
Remove crêpe from heat. Fold it over with spatula, place it on a small plate, and top with the banana and chocolate chips.
Bon appetit! I hope you enjoy this crêpe. It’s one of the ways I indulge without overdoing it. You could use this recipe to shoot down crêpe and Snickers bar cravings both with one stone!