Choc Raspberry Stuffed Crepes

Couldn’t imagine anything better to chow down into on a Saturday morning. Absolutely divine.

-- For the Crepes 1 cup Protein Pancake Mix 1 Egg 1/2 cup Milk of your choice 1/2 cup Water 1tsp Vanilla Bean Paste (or vanilla essence) 2tsp Du Chocolat or Cocoa Powder -- For the Filling 1/2 cup Raspberries, thawed 2-3 tbsp Chocolate Spread (I use Pure Harvest COCO2 Chocolate Almond) -- Toppings Coconut Flakes Cacao Nibs No Added Sugar Maple Syrup (Queens is a great brand!) 1/4 cup Stewed Raspberries 1tsp Vanilla Bean Paste / Vanilla Essence

Combine your pancake mix ingredients (except du chocolat) and whisk well. Set aside and heat a pan with some coconut oil or butter, spreading it all the way to edges (to make sure the crepe doesn’t stick). Spoon a third of the pancake mix into the pan and spread around into a thin, large crepe. Once the top starts to bubble and they hold, flip over and cook for another few minutes. Remove and set aside, then repeat with other crepes. While they cook combine your 1/4 cup raspberries and vanilla into a bowl and heat (I just placed in the microwave for 30sec). For the last crepe, sprinkled du chocolat over the top, then flip as usual. To assemble, spread the chocolate spread first, then top with berries then fold over like a wrap. Pour over your heated berries, sprinkle cacao nibs, coconut shreds and drizzle with maple syrup.