Almond Flour Crepes with Berry Compote and Greek Yogurt

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

Almond Flour Crepes with Berry Compote and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Berry Compote and Greek Yogurt

Delicate almond flour crepes filled with a vibrant berry compote and topped with creamy Greek yogurt create a refreshing and balanced meal perfect any time of day. Enjoy the nutty aroma, light texture, and bright burst of berries in every bite.

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NUTRITION

502kcal
Protein
37g
Fat
25.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

2 large eggs (100g)

1/4 cup unsweetened almond milk (61g)

1 teaspoon vanilla extract (4.2g)

1/2 cup mixed berries (75g)

1 teaspoon honey (7g)

3/4 cup nonfat Greek yogurt (180g)

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PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, eggs, almond milk, and vanilla extract until a smooth, lump-free batter forms.

  • 2

    Heat a non-stick skillet over medium-low heat. Lightly grease with a small amount of cooking spray or a few drops of oil.

  • 3

    Pour approximately 1/4 cup of batter into the skillet, tilting the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.

  • 4

    Carefully flip the crepe and cook for an additional minute on the other side. Transfer to a plate and repeat with the remaining batter.

  • 5

    For the berry compote, combine the mixed berries and honey in a small saucepan. Warm over low heat for 3-4 minutes until the berries soften slightly and release their juices.

  • 6

    To serve, stack the crepes and spoon a generous dollop of nonfat Greek yogurt on top. Drizzle the warm berry compote over the crepes and yogurt.

  • 7

    Enjoy your Almond Flour Crepes with Berry Compote and Greek Yogurt while warm for the best flavor and texture.

Almond Flour Crepes with Berry Compote and Greek Yogurt

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

Almond Flour Crepes with Berry Compote and Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Berry Compote and Greek Yogurt

Delicate almond flour crepes filled with a vibrant berry compote and topped with creamy Greek yogurt create a refreshing and balanced meal perfect any time of day. Enjoy the nutty aroma, light texture, and bright burst of berries in every bite.

NUTRITION

502kcal
Protein
37g
Fat
25.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

2 large eggs (100g)

1/4 cup unsweetened almond milk (61g)

1 teaspoon vanilla extract (4.2g)

1/2 cup mixed berries (75g)

1 teaspoon honey (7g)

3/4 cup nonfat Greek yogurt (180g)

PREPARATION

  • 1

    In a mixing bowl, whisk together the almond flour, eggs, almond milk, and vanilla extract until a smooth, lump-free batter forms.

  • 2

    Heat a non-stick skillet over medium-low heat. Lightly grease with a small amount of cooking spray or a few drops of oil.

  • 3

    Pour approximately 1/4 cup of batter into the skillet, tilting the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.

  • 4

    Carefully flip the crepe and cook for an additional minute on the other side. Transfer to a plate and repeat with the remaining batter.

  • 5

    For the berry compote, combine the mixed berries and honey in a small saucepan. Warm over low heat for 3-4 minutes until the berries soften slightly and release their juices.

  • 6

    To serve, stack the crepes and spoon a generous dollop of nonfat Greek yogurt on top. Drizzle the warm berry compote over the crepes and yogurt.

  • 7

    Enjoy your Almond Flour Crepes with Berry Compote and Greek Yogurt while warm for the best flavor and texture.