Hazelnut Coffee Crepes (with Creamy Coffee Filling)

There's nothing like the aroma of fresh coffee in the morning (and enjoying a cup with a stack of FlapJacked pancakes!). We love the flavor of coffee so much that we often substitute water for coffee when making pancakes at home. This indulgent crepe recipe is rich in coffee flavor and perfect for breakfast, brunch or dessert!

FlapJacked Hazelnut Coffee Crepes (with Creamy Coffee Filling) Recipe

 

INGREDIENTS FOR CREPES
1 cup FlapJacked Banana Hazelnut Mix
1 egg
2 rounded tsp instant espresso powder
1 cup milk (we used skim dairy milk)

INGREDIENTS FOR CREAMY COFFEE FILLING
1/2 cup plain Greek yogurt
1/4 cup softened light cream cheese
2 TBSP honey (or other sweetener)
2 tsp espresso powder
1/4 cup mini chocolate chips (optional)

 

NUTRITION
(with filling)

Serving Size: 1 crepe
Servinings: 12
Calories 118
Fat 4g
Carbs 13g
Fiber 1g
Sugar 10g 
Protein 9g

INSTRUCTIONS
Place FlapJacked Banana Hazelnut mix and espresso powder in a bowl. Stir with a whisk to break up any clumps. Add in egg and milk and stir until blended. Set aside. In another bowl, add all ingredients for filling except for the chocolate chips. Stir with a spatula or large spoon until mixture is smooth and creamy. Gently fold in chocolate chips. Set mixture in refrigerator while crepes are cooking.

Heat a lightly greased 8" nonstick skillet over medium heat. Pour about three tablespoons batter into the center of the skillet and quickly lift and tilt pan to coat bottom evenly. Cook for about one minute (edges should be dry) and then flip and cook for an additional 30 seconds. Remove and place on a paper towel-lined plate. Repeat with remaining batter, adding nonstick spray to skillet as needed (roughly every two crepes) until all batter is used up (you should end up with about twelve 6" crepes.

When all crepes are cooked, spread each with a thin layer of creamy coffee filling and fold in half. If desired, drizzle chocolate syrup on top. ENJOY!