On Plan French Toast and Crepes

For breakfast this morning I made on-plan french toast, and used the remaining egg white mixture to make a fruit-filled crepe. Easy and delicious Sunday morning meal!

French Toast:
Rudy’s gluten free bread (or the bread of your choice)
egg white (whatever amount is on your plan)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 packet Stevia
1 tsp vanilla extract

Soak bread in egg mixture until saturated. Cook on a griddle or a pan on the stovetop over medium heat until the egg is cooked through. Top with sugar free syrup (or topping of your choice).

Make crepes out of the remaining egg mixture:

Egg whites (whatever amount is on your plan)
1/4 – 1/2 tsp vanilla extract
1-2 packets of Truvia (Stevia)

Whisk ingredients in a bowl. Drop a small amount of egg white mixture onto a pre-heated pan and swirl the pan until the egg coats the bottom and begins to cook. These should be thin! Flip the crepe to cook both sides. Repeat with the remaining egg white mixture.

Fill crepes with peanut butter (if on your plan), a small amount of sugar-free jelly, or just roll them up as is. Top with cinnamon and sugar-free syrup. Enjoy!