Crepes with New-Tella Spread

Yield 6

Pillar of Nutrition Be Sugar Smart

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Crepes with New-Tella Spread

This recipe is one of the most popular in all our classes.

Ingredients

• Crepes
• 4 eggs
• 2 cup all purpose flour
• 1 cup milk
• ½ cup water and more as needed
• butter for coating pan
• Spread/Filling
• 1 can white or cannellini beans, rinsed and drained
• 3 tablespoons unsweetened cocoa powder
• ⅓ cup dark chocolate chips
• ⅓ cup honey
• ⅓ cup tahini
• ¼ teaspoon salt (or ½ teaspoon sea salt)
• 2 teaspoons vanilla extract

Directions

1. Crepes:
2. Break the eggs into a large mixing bowl and whisk them to combine the yolks and the whites. Mix in the milk, then add the flour to the bowl.
3. Heat the stovetop to medium-high. Lightly coat a non-stick pan with butter.
4. Add up to ¼ cup of the batter to the pan and swirl to cover the entire bottom of the pan. Leave on the pan for 30 seconds, then flip the crepe over and continue to cook for 15 more seconds.
5. “New-tella” Spread:
6. Drain and rinse beans well. Combine all ingredients in a food processor until completely smooth like brownie batter. If the mixture isn’t blending well, add a little water 1 tablespoon at a time until it reaches desired consistency. Also consider melting chocolate chips if blending is difficult.
7. Spread “new-tella” on the crepe. Serve.