YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Crepes with Berry Compote
Delight in these light yet protein-rich crepes crafted from almond flour, eggs, and a boost of protein powder, paired with a vibrant homemade berry compote. The delicate texture of the crepes perfectly balances the tangy-sweet burst of mixed berries, creating an energizing meal ideal for any time of the day.
INGREDIENTS
1/3 cup Almond Flour (approx 40g)
3 large Eggs (approx 150g)
1/2 cup Unsweetened Almond Milk (approx 120g)
1/2 scoop Whey Protein Isolate (approx 20g)
1 cup Mixed Berries (approx 150g)
1 tablespoon Lemon Juice (approx 15g)
1 teaspoon Optional Sweetener
PREPARATION
In a bowl, whisk together almond flour, eggs, almond milk, and whey protein isolate until smooth. If desired, add the optional sweetener for a touch of extra sweetness in the crepe batter.
Let the batter rest for 5 minutes to allow the almond flour to fully hydrate and remove any lumps.
Meanwhile, prepare the berry compote by combining the mixed berries with lemon juice in a small saucepan. Simmer over medium heat for 5-7 minutes until the berries have broken down slightly and the mixture thickens. Remove from heat.
Heat a non-stick crepe pan or skillet over medium-low heat. Lightly coat the pan with a small amount of cooking spray or oil.
Pour approximately 1/4 cup of batter into the pan, swirling it around to create a thin, even layer. Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden.
Carefully flip the crepe and cook for an additional 1 minute until set. Transfer the crepe to a plate and repeat with the remaining batter.
Stack the crepes on a plate and spoon the warm berry compote over the top. Serve immediately and enjoy.