YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Crepes with Berry Compote
Delicate almond flour crepes loaded with a boost of whey protein, fresh egg whites, and a whole egg, all combined to create a light yet filling dish. Topped with a tangy-sweet mixed berry compote, this recipe delivers bright flavors and a satisfying texture to energize your day.
INGREDIENTS
2 large Egg Whites
1 large Whole Egg
1/4 cup Unsweetened Almond Milk
1/3 cup Almond Flour
1 scoop Vanilla Whey Protein Isolate
1/2 cup Mixed Berries
1 tsp Honey
1/2 tsp Vanilla Extract
Pinch of Salt
PREPARATION
In a medium bowl, whisk together the egg whites, whole egg, unsweetened almond milk, vanilla extract, and a pinch of salt until well combined.
Sift in the almond flour and add the scoop of vanilla whey protein isolate to the mixture. Whisk until smooth and let the batter sit for 5 minutes to allow it to thicken slightly.
While the batter rests, prepare the berry compote by combining the mixed berries and honey in a small saucepan. Cook over medium heat for 3-4 minutes, stirring occasionally until the berries soften and release their juices. Remove from heat.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of cooking spray or oil if needed.
Pour a small ladle of batter onto the skillet and tilt the pan to evenly spread the batter into a thin layer. Cook for 1-2 minutes or until the edges start to lift and the underside is lightly golden.
Carefully flip the crepe and cook the other side for about 1 minute. Repeat with the remaining batter.
Serve the crepes warm, folded or rolled, and drizzle the berry compote on top. Enjoy immediately.