I get a lot of questions on when the boys are coming so I wanted to keep you all posted. The baby we were originally placed with died of malaria the first week of December. We were devastated. But then a wise child told me, "I bet Kai is having a great time in Heaven." Wow, children know exactly what to say in tough times!
We asked to be placed with another baby, so that is delaying everything a bit. It is hard knowing that Micah is getting older, but my husband is great at calming my anxiety around the unknown. The agency is helping us speed things along, but we are still waiting on the paperwork with the new baby. Thank you for all your support and prayers!
Crepes are wafer-thin French pancakes often made with light sauces and fillings. The batter for crepes is VERY thin, not like a traditional pancake. The trick is to spread the batter as thin as possible and still being able to flip it!
Filling:
1 TBS cream cheese or coconut cream
2 TBS ricotta cheese or more coconut cream
1 packet Truvia (or a drop of stevia glycerite)
Batter:
1 TBS unsweetened almond milk
1 egg
1 tsp vanilla egg white or whey protein
1 tsp coconut oil
In a food processor, blend ricotta cheese, cream cheese, and sweetener until very smooth. Set aside. In another bowl beat egg, almond milk and protein powder into smooth batter. Lightly grease bottom of a pan with coconut oil. Pour in batter and roll to cover bottom of pan. Watch batter solidify. Gently turn with spatula. Cook till golden. Place on plate. Spread cheese filling and roll crepe-style. I added a a square ChocoPerfection bar (melted with 1 TBS almond milk) to add a little more "yum" factor! Makes 1 serving.
NUTRITIONAL COMPARISON (per serving)
Traditional Crepes = 229 calories, 22 carbs, 0 fiber
"Healthified" Crepes = 180 calories, 1 carb, 0 fiber
