Almond Flour Vanilla Bean Crepes

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

Almond Flour Vanilla Bean Crepes

YOUR SOLIN GENERATED RECIPE

Almond Flour Vanilla Bean Crepes

Delicate, light crepes crafted from almond flour, eggs, and a hint of vanilla bean, accented with a touch of Greek yogurt for extra creaminess. These crepes are a subtly sweet and satisfying option, perfect for a hearty breakfast or a versatile meal any time of the day.

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NUTRITION

502kcal
Protein
31.5g
Fat
37g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

3 Large Eggs (~150g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Unsweetened Almond Milk (~120g)

1 tsp Vanilla Bean Extract (~5g)

Pinch of Salt

1 tsp Coconut Oil (~4.2g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, nonfat Greek yogurt, unsweetened almond milk, vanilla bean extract, and a pinch of salt until the mixture is smooth.

  • 2

    Add the almond flour to the wet ingredients, whisking until a smooth, lump-free batter forms. Let the batter rest for 5 minutes to allow the almond flour to fully hydrate.

  • 3

    Heat a non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.

  • 4

    Pour a small amount of batter (about 1/4 cup) into the skillet, tilting the pan to spread the batter into a thin, even layer.

  • 5

    Cook for approximately 2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional 1-2 minutes.

  • 6

    Repeat the process with the remaining batter, adding a small amount of coconut oil to the skillet as needed.

  • 7

    Serve warm with your choice of toppings, or enjoy them plain for a nutritious, protein-packed meal.

Almond Flour Vanilla Bean Crepes

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

Almond Flour Vanilla Bean Crepes

YOUR SOLIN GENERATED RECIPE

Almond Flour Vanilla Bean Crepes

Delicate, light crepes crafted from almond flour, eggs, and a hint of vanilla bean, accented with a touch of Greek yogurt for extra creaminess. These crepes are a subtly sweet and satisfying option, perfect for a hearty breakfast or a versatile meal any time of the day.

NUTRITION

502kcal
Protein
31.5g
Fat
37g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

3 Large Eggs (~150g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Unsweetened Almond Milk (~120g)

1 tsp Vanilla Bean Extract (~5g)

Pinch of Salt

1 tsp Coconut Oil (~4.2g)

PREPARATION

  • 1

    In a medium bowl, whisk together the eggs, nonfat Greek yogurt, unsweetened almond milk, vanilla bean extract, and a pinch of salt until the mixture is smooth.

  • 2

    Add the almond flour to the wet ingredients, whisking until a smooth, lump-free batter forms. Let the batter rest for 5 minutes to allow the almond flour to fully hydrate.

  • 3

    Heat a non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.

  • 4

    Pour a small amount of batter (about 1/4 cup) into the skillet, tilting the pan to spread the batter into a thin, even layer.

  • 5

    Cook for approximately 2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional 1-2 minutes.

  • 6

    Repeat the process with the remaining batter, adding a small amount of coconut oil to the skillet as needed.

  • 7

    Serve warm with your choice of toppings, or enjoy them plain for a nutritious, protein-packed meal.