Is that a typo? Pan-crêpes? Nope! This is the delightful hybrid of both a pancake and a crêpe! Packed with 6 grams of protein per serving and tons of great vitamins, but thin enough to make mini fruit burritos if you wanted to.
Personally, I've always been a fan of the play on words, but these just also happen to be delicious, too. Top them with strawberries, blueberries, chocolate chips, nuts, seeds, or whatever your little heart desires. Personally, I love the chocolate chips and strawberries with a little drizzle of honey on top. Mmm, mmm, mmmmm!
How was your guys' Fourth of July? I'm hoping it was cooler than it was here in Tempe. A friend and I made shishkabobs on the grill and nearly melted into a puddle while they were cooking. We brought some drinks out with us to cool off and the ice melted in less than 10 minutes....what fresh 'ish is that! But the shishkabobs tasted delicious, so I'd say it was worth it! Dehydration the next day...not so much. And that is why God made Sunday a day of rest (and Netflix.)
Prep time: 5-8 minutes
Cook time: 4-6 minutes per pancake
Total time: Depends on pan/griddle size; about 20 minutes
Difficulty level: medium
Serving Size: 4, 3-4" pan-crêpes
*I don't count calories. My recommendations on calorie counting and nutrition can be found here.
If you happen to have a pancake pan like I do, that makes things so much easier. If not, just have fun with it. Practice makes perfect! And if you loved this recipe or know a friend that would be just as tickled by the word "pan-crepe," share it, tweet it, or tag @sharingeverybite on Instagram. I'd love to see how creative you got with the toppings on this one...especially if you made adorable little pan-crepe burritos.