PB & Mocha Crepe Rolls
  • 1cup brewed coffeecooled to room temperature
  • 2 large eggs
  • 2Tbsp grapeseed or sunflower oil
  • 3/4cup oat flourgluten free if desired
  • 1/4cup cocoa powder
  • 1tsp cinnamon
  • 1/4tsp salt
  • 8Tbsp peanut butter or other nut butter of choice
  • 4 medium bananasthinly sliced
  • maple syrupoptional
  1. In blender, place coffee, eggs, oil, oat flour, cocoa, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk these ingredients together until no lumps are left. Batter should be thin.
  2. Heat 8 to 10 inch greased skillet over medium heat. Pour 1/4 cup batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl inward. Loosen with thin spatula, carefully flip, and cook other side for 30 seconds.
  3. Place prepared crepes in single layer on metal rack to cool and repeat with remaining batter. You should have at least 8 crepes. Prepared crepes can be chilled for up to 5 days.
  4. To assemble, spread 1 Tbsp peanut butter on a crepe and top with banana slices and a drizzle of maple syrup, if using. Roll crepes.
Recipe Notes

The energy boost

In addition to making mornings bearable for some, the caffeine in coffee has been shown to boost stamina during exercise.

Nutrition Facts
PB & Mocha Crepe Rolls
Amount Per Serving
Calories 251 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Sodium 95mg 4%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 9g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.