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 and light crepes made with almond flour infused with a hint of real vanilla bean, filled with creamy low-fat cottage cheese and fresh blueberries. The crepes offer a satisfying balance of protein and subtle flavors that work perfectly for a wholesome start or a comforting meal anytime.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
33.8g
Fat
24g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

1 Whole Egg (50g)

2 Egg Whites (66g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 tsp Vanilla Bean Paste

A pinch of Salt

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Blueberries (37g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, whole egg, egg whites, almond milk, vanilla bean paste, and a pinch of salt until the batter is smooth and lump-free.

  • 2

    Let the batter rest for 5 minutes for better consistency.

  • 3

    Heat a nonstick skillet over medium-low heat and lightly spray with cooking spray or a tiny bit of oil.

  • 4

    Pour approximately 1/4 cup of the batter into the skillet and tilt the pan to spread the batter thinly into a crepe.

  • 5

    Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes, then gently flip and cook for another minute.

  • 6

    Repeat with the remaining batter, stacking the crepes on a plate.

  • 7

    For serving, spread a layer of low-fat cottage cheese on each crepe and sprinkle with fresh blueberries. Fold or roll the crepes and enjoy immediately.

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 and light crepes made with almond flour infused with a hint of real vanilla bean, filled with creamy low-fat cottage cheese and fresh blueberries. The crepes offer a satisfying balance of protein and subtle flavors that work perfectly for a wholesome start or a comforting meal anytime.

NUTRITION

421kcal
Protein
33.8g
Fat
24g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

1 Whole Egg (50g)

2 Egg Whites (66g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 tsp Vanilla Bean Paste

A pinch of Salt

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Blueberries (37g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, whole egg, egg whites, almond milk, vanilla bean paste, and a pinch of salt until the batter is smooth and lump-free.

  • 2

    Let the batter rest for 5 minutes for better consistency.

  • 3

    Heat a nonstick skillet over medium-low heat and lightly spray with cooking spray or a tiny bit of oil.

  • 4

    Pour approximately 1/4 cup of the batter into the skillet and tilt the pan to spread the batter thinly into a crepe.

  • 5

    Cook until the edges begin to lift and the bottom is lightly golden, about 1-2 minutes, then gently flip and cook for another minute.

  • 6

    Repeat with the remaining batter, stacking the crepes on a plate.

  • 7

    For serving, spread a layer of low-fat cottage cheese on each crepe and sprinkle with fresh blueberries. Fold or roll the crepes and enjoy immediately.