If you want to make your day in the woods a little more gourmet you’ll want to bring along a few of these stuffed crepes to slay workout hunger and keep your legs feeling energized. And who doesn’t love peanut butter with banana? (Hint: nobody.) Bring extras to share with your exercise partners and you’re sure to become a trail hero.
Under wraps
For a more eco-savvy workout, consider reusable items for transporting your homemade fuel. A great option for hungry athletes is the malleable beeswax wraps offered by Canadian-owned Abeego that can fit snuggly around your trail fare.
Stuffed Mocha Crepe Rolls
Ingredients
- 1 cup (250 mL) brewed coffee, cooled to room temperature
- 2 large organic eggs
- 2 Tbsp (30 mL) neutral-tasting oil, such as grapeseed or sunflower
- 3/4 cup (180 mL) oat flour
- 1/4 cup (60 mL) cocoa powder
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 8 Tbsp (125 mL) peanut butter or other nut butter of choice
- 4 medium bananas, thinly sliced
- Maple syrup (optional)
Nutrition
Per serving:
- calories251
- protein9g
- fat14g
- saturated fat3g
- trans fat0g
- carbohydrates27g
- sugars9g
- fibre5g
- sodium95mg
Directions
01
In blender, place coffee, eggs, oil, oat flour, cocoa, cinnamon, and salt and blend until smooth. Alternatively, in large bowl, whisk ingredients together until no lumps are present. The batter should be thin.
02
Heat 8 to 10 in (20 to 26 cm) greased skillet over medium heat. Pour 1/4 cup (60 mL) batter into pan and quickly lift skillet off burner, then tilt and swirl pan so batter forms large thin circle. Place pan back on heat and cook for 1 minute, or until edges begin to darken and curl inward. Loosen with thin spatula, carefully flip, and cook other side for 30 seconds.
03
In single layer, place prepared crepes on metal rack to cool and repeat with remaining batter. You should have at least 8 crepes. Prepared crepes can be chilled for up to 5 days.
04
To assemble, spread 1 Tbsp (15 mL) peanut butter on a crepe and top with banana slices and a drizzle of maple syrup, if using. Roll crepes and transport in a small zip-top bag or other air-tight portable container.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
