Almond Flour Crepes with Fresh Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Crepes with Fresh Berry Compote

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Fresh Berry Compote

Enjoy a delicate balance of nutty almond flour crepes paired with a vibrant fresh berry compote and a dollop of creamy nonfat Greek yogurt. This dish features light, tender crepes infused with the wholesome flavors of almond flour and eggs, perfectly complemented by a tangy-sweet berry topping that delivers both a burst of color and a satisfying taste. Ideal for any meal of the day, this recipe provides a balanced combination of carbohydrates, healthy fats, and lean protein to energize your body.

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NUTRITION

490kcal
Protein
34.5g
Fat
29.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 whole Eggs (approx. 100g total)

1 large Egg White (33g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Coconut Oil (4.5g)

1/2 cup Mixed Berries (75g)

1 tsp Maple Syrup (7g)

1/2 cup Nonfat Greek Yogurt (113g)

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, whole eggs, egg white, unsweetened almond milk, and a pinch of salt until a smooth, lump-free batter forms.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil. Once melted, pour a small amount of batter into the pan, tilting it to evenly coat the surface. Cook for about 1-2 minutes until the edges begin to lift and the underside is lightly golden.

  • 3

    Gently flip the crepe and cook for an additional 1 minute. Transfer the crepe to a warm plate and repeat with the remaining batter.

  • 4

    For the fresh berry compote, combine the mixed berries and maple syrup in a small saucepan over medium heat. Stir gently and cook for 3-4 minutes until the berries warm through and release a bit of their juices; remove from heat.

  • 5

    To serve, stack the crepes on a plate, spoon the warm berry compote over them, and top with dollops of nonfat Greek yogurt. Enjoy while warm.

Almond Flour Crepes with Fresh Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Flour Crepes with Fresh Berry Compote

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Fresh Berry Compote

Enjoy a delicate balance of nutty almond flour crepes paired with a vibrant fresh berry compote and a dollop of creamy nonfat Greek yogurt. This dish features light, tender crepes infused with the wholesome flavors of almond flour and eggs, perfectly complemented by a tangy-sweet berry topping that delivers both a burst of color and a satisfying taste. Ideal for any meal of the day, this recipe provides a balanced combination of carbohydrates, healthy fats, and lean protein to energize your body.

NUTRITION

490kcal
Protein
34.5g
Fat
29.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 whole Eggs (approx. 100g total)

1 large Egg White (33g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Coconut Oil (4.5g)

1/2 cup Mixed Berries (75g)

1 tsp Maple Syrup (7g)

1/2 cup Nonfat Greek Yogurt (113g)

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, whole eggs, egg white, unsweetened almond milk, and a pinch of salt until a smooth, lump-free batter forms.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil. Once melted, pour a small amount of batter into the pan, tilting it to evenly coat the surface. Cook for about 1-2 minutes until the edges begin to lift and the underside is lightly golden.

  • 3

    Gently flip the crepe and cook for an additional 1 minute. Transfer the crepe to a warm plate and repeat with the remaining batter.

  • 4

    For the fresh berry compote, combine the mixed berries and maple syrup in a small saucepan over medium heat. Stir gently and cook for 3-4 minutes until the berries warm through and release a bit of their juices; remove from heat.

  • 5

    To serve, stack the crepes on a plate, spoon the warm berry compote over them, and top with dollops of nonfat Greek yogurt. Enjoy while warm.