Protein-Packed Almond Flour Crepes with Berry Compote

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

Protein-Packed Almond Flour Crepes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Crepes with Berry Compote

Savor these delicate, protein-rich almond flour crepes filled with a vibrant, fresh berry compote. The crepes are light and tender, thanks to a blend of almond flour, eggs, and a scoop of whey protein, while the berry compote offers a burst of natural sweetness and tang—perfect for a satisfying and nutrient-dense meal.

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NUTRITION

575kcal
Protein
44.9g
Fat
32.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (~36g)

2 Large Eggs (~100g total)

1 scoop Whey Protein Powder (~30g)

0.25 cup Unsweetened Almond Milk (~60g)

0.5 cup Mixed Berries (~75g)

1 tsp Honey (~7g)

1 tsp Coconut Oil (~5g)

1 tsp Lemon Juice (~5g)

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PREPARATION

  • 1

    In a bowl, sift together the almond flour and whey protein powder.

  • 2

    In a separate bowl, whisk the eggs with the unsweetened almond milk until well combined.

  • 3

    Slowly mix the dry ingredients into the wet ingredients until a smooth, lump-free batter forms. Add a pinch of salt if desired.

  • 4

    Heat a non-stick skillet over medium heat and add the coconut oil.

  • 5

    Pour a small amount of batter (about 1/4 cup) into the skillet, swirling to create a thin, even layer. Cook until the edges start to lift, about 2 minutes, then carefully flip and cook for another 1-2 minutes until lightly golden. Repeat with the remaining batter.

  • 6

    For the berry compote, combine the mixed berries, honey, and lemon juice in a small saucepan. Simmer over low heat for 5-7 minutes until the berries soften and release their juices. Stir occasionally.

  • 7

    Serve the crepes warm, folded or rolled, and top generously with the berry compote.

Protein-Packed Almond Flour Crepes with Berry Compote

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

Protein-Packed Almond Flour Crepes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Crepes with Berry Compote

Savor these delicate, protein-rich almond flour crepes filled with a vibrant, fresh berry compote. The crepes are light and tender, thanks to a blend of almond flour, eggs, and a scoop of whey protein, while the berry compote offers a burst of natural sweetness and tang—perfect for a satisfying and nutrient-dense meal.

NUTRITION

575kcal
Protein
44.9g
Fat
32.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (~36g)

2 Large Eggs (~100g total)

1 scoop Whey Protein Powder (~30g)

0.25 cup Unsweetened Almond Milk (~60g)

0.5 cup Mixed Berries (~75g)

1 tsp Honey (~7g)

1 tsp Coconut Oil (~5g)

1 tsp Lemon Juice (~5g)

PREPARATION

  • 1

    In a bowl, sift together the almond flour and whey protein powder.

  • 2

    In a separate bowl, whisk the eggs with the unsweetened almond milk until well combined.

  • 3

    Slowly mix the dry ingredients into the wet ingredients until a smooth, lump-free batter forms. Add a pinch of salt if desired.

  • 4

    Heat a non-stick skillet over medium heat and add the coconut oil.

  • 5

    Pour a small amount of batter (about 1/4 cup) into the skillet, swirling to create a thin, even layer. Cook until the edges start to lift, about 2 minutes, then carefully flip and cook for another 1-2 minutes until lightly golden. Repeat with the remaining batter.

  • 6

    For the berry compote, combine the mixed berries, honey, and lemon juice in a small saucepan. Simmer over low heat for 5-7 minutes until the berries soften and release their juices. Stir occasionally.

  • 7

    Serve the crepes warm, folded or rolled, and top generously with the berry compote.