Recipe: http://adashofsass.com/2009/04/08/peanut-butter-crepes/ Peanut Butter CrepesAdapted from Pasta Queen�s Peanut Butter Crepes1 egg6 egg whites*1/2 tsp vanilla extract1 1/4 TBL sugar or Splenda2 TBL all-natural peanut butter, creamyDirections:- Using a mixer with the whisk attachment or an immersion blender, blend the eggs together until foamy.- Mix in the vanilla, sugar/Splenda and peanut butter. Whisk thoroughly.- Spray a nonstick skillet (a 10 inch omelet pan works best) with cooking spray or lightly coat with butter or vegetable oil. Heat skillet over medium heat.- Once skillet is hot, drop a large ladle of batter into center of pan. Swirl batter in pan slightly to coat evenly.- When small bubbles begin to appear in the batter (roughly 1 1/2 � 2 minutes), use a large flat spatula to flip the crepe. Cook on second side for a few minutes, until lightly browned.- While still warm, spread with a generous amount of the cream cheese mixture (recipe below) and roll.- Sprinkle with cinnamon, maple syrup or agave nectar and serve warm!Makes 5-6 medium sized crepes.* Use the yolks to make some yummy key lime cheesecakes!Cinnamon Cream Cheese Filling4 oz. cream cheese, softened1 1/2 tsp cinnamon1/4 tsp vanilla extract1 1/2 TBL sugar or SplendaDirections:- In a medium-sized bowl, combine all ingredients thoroughly using a mixer, whisk or a fork.- Once thoroughly combined, spread across warm crepes.