Pancake Crepes, 3 Variations

These renditions were created by Sandy's Kitchen. She experimented with several different kinds. Here are just a few of them.

#1) Vanilla Ricotta Creme Crepes with Chocolate Sauce

Ingredients:

Chocolate Chip Pancake Mix (1 Meal)

Little more than 1/4 cup water

1/4 cup part skim ricotta cheese 2-3 grams fat/oz (1/4 Lean)

1/2 packet Splenda (1/2 Condiment)

1/8 tsp vanilla extract (1/8 Condiment)

1 tbsp Walden Farms Chocolate Syrup (1/2 Condiment)

Directions:

Combine chocolate chip pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Combine ricotta cheese, Splenda, and vanilla extract until blended. Put mixture inside crepe. Drizzle 1 tbsp chocolate syrup over the top.

1 Meal with 1-1/8 Condiments and 1/4 Lean

The second one I made is basically the same recipe for the crepe, but different filling. If you like cream cheese, you will like this one. The fruit spread I used was grape, but my personal favorite from Walden Farms is strawberry. If you don't have fruit spread, use a 1/2 packet of Splenda for some added sweetness. It is still very good. You may not even want to microwave the cream cheese and fruit spread together, but I find it easier to spread when it is nice and soft. Voila! Breakfast is served! This is my second favorite crepe.

#2) Chocolate Chip Crepes with Cream Cheese Filling

Ingredients:

Chocolate Chip Pancake Mix (1 Meal)

A little more than 1/4 cup water

1 tbsp light cream cheese (1 Condiment)

1 tbsp Walden Farms fruit spread (1 Condiment)

or

1/2 packet Splenda (1/2 Condiment)

Directions:

Combine chocolate chip pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Combine cream cheese and fruit spread or splenda until semi blended. Microwave for 15 seconds and stir until completely mixed. Put mixture inside crepe.

1 Meal and 2 Condiments for fruit spread and cream cheese

or

1 Meal and 1 1/2 Condiments for splenda and cream cheese


This is the third variation of what to put inside your pancake crepes. You can use any pudding you like whether it be banana, chocolate, or vanilla. I am trying to get rid of my vanilla pudding so I decided to put some PB2 in it. It tastes kind of like butterscotch. One other Medifast member called it Butterfingers pudding which it does kind of taste like it. Hmmm, maybe I should have added chocolate syrup so it would be like the candy bar! Another great reason for me to use my chocolate syrup! This counts as 2 meals, but you really aren't going to eat both meals at the same time because you will have some pudding left for later. Turned out tasty and did not even require many condiments! So which one is your favorite?

#3) Butterscotch Crepes with Caramel Sauce

Ingredients:

Pancake Mix (1 Meal)

A little more than 1/4 cup water

Vanilla Pudding (1 Meal)

1/2 cup water

1 tbsp PB2 (1/2 Snack)

1 tbsp Walden Farms Caramel Syrup (1/2 Condiment)

Directions:

Combine pudding with 1/2 cup water and 1 tbsp PB2 with a whisk until blended. Chill in the refrigerator for 30 minutes.

Combine pancake mix with water. The consistency should be a little thinner than pancake batter. Spray non-stick skillet with cooking spray. Pour batter into pan and cook until done. Set aside.

Spread 2-3 tbsp of  pudding in crepe and reserve the rest of the pudding for later. Drizzle 1 tbsp caramel syrup over the top.

2 Meals, 1/2 Condiment and 1/2 Snack

Full Recipe

Chocolate Chip Coffee Cake Muffins

This would also work great with Hot Cocoa instead of the Cappuccino if you want more of a chocolate flavor. Enjoy!

Chocolate Chip Coffee Cake Muffins 

Slightly adapted from Oikouros

Ingredients:

1 packet MF Cappuccino (1 Meal)

1 packet MF Chocolate Chip Pancakes (1 Meal)

1 packet of Splenda (1 Condiment)

1 tbsp Egg Beaters

1/4 tsp baking powder (1/2 Condiment)

1/4 cup Water 

Cream Cheese Frosting

2 tbsp light cream cheese - Optional (2 Condiments)

1/2 packet Splenda - Optional (1/2 Condiment)

Directions:

Mix ingredients together. Pour into a 4 inch round or square plastic microwavable dish that has been sprayed with Pam. Microwave on high for 1 min. 45 sec - 2 min, checking for consistency. Eat immediately.

I made them into eight mini muffins and baked them for 15 minutes at 350 degrees.

2 Meals and 2 Condiments per Meal

Full Recipe

Chocolate Chip Cakes

These are especially good with the light laughing cow cinnamon cream cheese! Oh my heavens! Delish! You could always eat these plain or with a bit of cream cheese too! Enjoy this versatile recipe.

Chocolate Chip Cakes

Slightly adapted from New Beautiful Me

 Ingredients:

1 packet Medifast Brownies OR 1 Chocolate Chip Soft Bake (1 Medifast Meal)

1 packet Chocolate Chip Pancakes OR 1 Spiced Pancakes OR Original Pancakes (1 Medifast Meal)

1/4 tsp baking powder (1/2 condiment)

1/4 cup water

Directions:

Preheat oven to 350 degrees. Combine the brownie OR chocolate chip soft bake mix with ONE of the pancake mixes. Add baking powder and water stirring until combined. Divide batter into two brownie trays or muffin tins and bake for 18 minutes or until done. 

This makes a total of 2 servings, 1 cake per meal.

 Each meal has 1/4 Condiment and is 1 Medifast meal

Full Recipe

Chocolate Cake with Peanut Butter Filling or Cream Cheese Icing

See that yummy peanut butter filling in the center? Very good!

Chocolate Cake with Peanut Butter Filling or Cream Cheese Icing

Inspired by Katie Mueller

Ingredients:

1 Chocolate Chip Pancake (1 Meal)

1 Brownie mix (1 Meal)

1/4 cup plus 2 tbsp water

2 tbsp PB2 (1 Snack)

2 tbsp Walden Farms Chocolate Syrup (1 Condiment)

Directions:

If using PB2, mix 2 tbsp PB2 with about 1 tbsp water to get desired consistency. Set aside.

Combine pancake mix and brownie mix with 1/4 cup plus 2 tbsp water. Place 1/4 of batter (or 1 heaping tbsp) in two separate brownie containers or muffin pan. Place half of the PB2 or half of the peanut butter in the centers of each brownie container. Pour 1/4 of batter over each brownie container to cover peanut butter. Bake 350 degrees for 15 minutes or until done or microwave for 2 minutes or until done (microwave times will vary so keep an eye on it). Drizzle with 1 tbsp chocolate syrup over each cake. Enjoy!

2 Servings, each inlcuding 1 Meal, 1/2 Snack with PB2 and 1/2 Condiment per serving

* Variation: Instead of PB2 or Peanut Butter: Combine 2 tbsp light cream cheese and 1 packet of splenda. Divide icing between the two cakes and spread on top. This will count as 1 1/2 Condiments per serving.

Full Recipe