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Vanilla Pumpkin Spice Crepes & Cream

Crepe : beat 1 egg, 1 ounce of milk, 2-3 ounces of water, and 2 tsp of grape seed oil, whisk until smooth, set aside to rest for a few minutes. Preheat a nonstick skillet over low heat , for each crepe while adding the batter to the pan remove the pan from the direct heat , place two tbsp at a time in centre of pan swirl to make a nice thin round , cook and flip , repeat process until finished you should yield 6 place on work surface to cool and fill.

Cream Filling : over low heat in a saucepan combine 150 ml of water and a package of vanilla drink mix , whisk until smooth, slowly add 2 tbsp of Ideal Proteins Maple syrup, keep whisking, now add 1 tbsp of Walden farms orange marmalade (optional), whisk until smooth, keep whisking and cooking until mixture becomes thick and creamy, (have patience) I like to cook down for 20-30 minutes over low heat so you don’t scald the cream, remove from heat and add in 1/2 tsp of pumpkin pie spice. You may let the cream cool or fill crepes while cream is warm spread equally between the 6 crepes.

1/2 the crepes and 1/2 the cream = 1 unrestricted, 1 tsp of oil, 1 sweetener and .75 ounces of egg protein.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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