Spent Grain Crêpes

3

YIELD: 6-8 CRÊPES

1 cup	Better Breakfast High Protein Pancake mix, ground up
1 1/2 cups	water
1	egg
2 tbsp	unsalted butter, melted

Optional toppings

Peanut butter
Marshmallow fluff
Bananas, sliced
Chocolate chips
Cured salmon
Cream cheese
Capers
Dill

Whisk together the water, eggs, and melted butter.
Add in the dry pancake mix and whisk until there are no clumps and the mixture is smooth. (Don’t worry about over-mixing).
Heat a small (8″) non-stick frying pan over low-medium heat. Once hot, turn the heat to low. Lightly coat the pan with pan spray.
Scoop 1/4 cup of batter into the middle of the pan and swirl in a circular pattern to distribute the batter thinly and evenly over the bottom of the pan.
Allow the batter to cook for about 3 minutes or until you see bubbles forming along the surface and the edges gently start to pull away from the edge of the pan.
Using your fingertips, swiftly grab the back edge of the crêpe, and in one motion, flip to the other side to continue cooking until done, about 30 seconds.
After cooking, slide the crêpe onto a paper towel-lined plate, and lightly cover with a clean tea towel so it doesn’t dry out.
Repeat with the remaining batter.