• To make the protein crepes, place all of the ingredients for the crepes in a blender and combine until very smooth.
• Spray a crepe pan (click HERE to find) with avocado oil spray and heat over medium high heat. (note, the batter may get very thick, but once you put it on the hot skillet, the gelatin will melt).

  Once hot, pour 3 tablespoons of the batter into the skillet. Cook until golden brown, about 2 minutes, then flip and cook until done, another 1 to 2 minutes. Remove from the skillet and repeat with additional cooking spray and batter.

FILLING OPTION 1:

• Place the heavy cream and powdered allulose in a large mixing bowl or stand mixer. Beat to stiff, fluffy peaks. Mix in the softened cream cheese, extract, stevia glycerite and salt. Taste and adjust sweetness to your liking. 

FILLING OPTION 2:

• Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking. TIP: tastes best if left in the fridge overnight and it will thicken a lot. If desired, purée it after it thickens to loosen the pudding.

ASSEMBLY:

• Note that you only need 15 crepes to assemble your crepe cake. Place one crepe on a serving platter then portion a large spoonful (about 3 tablespoons) of filling over the crepe. Use a spatula to spread evenly over the crepe. Top with another crepe and repeat with filling until you have used all the crepes and all the filling.
• Garnish with fresh raspberries or strawberries, if desired.