Protein-Packed Rice Flour Berry Crepes

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

Protein-Packed Rice Flour Berry Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Rice Flour Berry Crepes

Enjoy these light yet filling crepes crafted from rice flour and egg whites, enriched with a scoop of whey protein for a serious protein boost and complemented by a refreshing berry and Greek yogurt filling. Perfect for a versatile meal choice any time of day, this dish balances sweet and savory notes while keeping you fueled and satisfied.

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NUTRITION

386kcal
Protein
50g
Fat
2.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (~30g)

4 Egg Whites (~120g)

1/3 cup Unsweetened Almond Milk (~80g)

1 scoop Whey Protein Isolate (Vanilla, ~30g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 cup Mixed Berries (~75g)

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the rice flour, egg whites, almond milk, and whey protein until you have a smooth, thin crepe batter.

  • 2

    Preheat a non-stick skillet over medium heat and lightly coat with a non-stick spray or a tiny bit of oil.

  • 3

    Pour a small amount of batter into the skillet, swirling the pan to evenly coat the bottom with a thin layer. Cook until the edges begin to lift and the underside turns golden, about 1-2 minutes.

  • 4

    Carefully flip the crepe and cook for an additional 30-60 seconds. Transfer the crepe to a plate and repeat with the remaining batter.

  • 5

    For the filling, gently mix the nonfat Greek yogurt with the mixed berries. You may lightly sweeten with a natural sweetener if desired.

  • 6

    Spoon the yogurt and berry mixture onto the center of each crepe, roll or fold, and serve immediately.

Protein-Packed Rice Flour Berry Crepes

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

Protein-Packed Rice Flour Berry Crepes

YOUR SOLIN GENERATED RECIPE

Protein-Packed Rice Flour Berry Crepes

Enjoy these light yet filling crepes crafted from rice flour and egg whites, enriched with a scoop of whey protein for a serious protein boost and complemented by a refreshing berry and Greek yogurt filling. Perfect for a versatile meal choice any time of day, this dish balances sweet and savory notes while keeping you fueled and satisfied.

NUTRITION

386kcal
Protein
50g
Fat
2.6g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (~30g)

4 Egg Whites (~120g)

1/3 cup Unsweetened Almond Milk (~80g)

1 scoop Whey Protein Isolate (Vanilla, ~30g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 cup Mixed Berries (~75g)

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the rice flour, egg whites, almond milk, and whey protein until you have a smooth, thin crepe batter.

  • 2

    Preheat a non-stick skillet over medium heat and lightly coat with a non-stick spray or a tiny bit of oil.

  • 3

    Pour a small amount of batter into the skillet, swirling the pan to evenly coat the bottom with a thin layer. Cook until the edges begin to lift and the underside turns golden, about 1-2 minutes.

  • 4

    Carefully flip the crepe and cook for an additional 30-60 seconds. Transfer the crepe to a plate and repeat with the remaining batter.

  • 5

    For the filling, gently mix the nonfat Greek yogurt with the mixed berries. You may lightly sweeten with a natural sweetener if desired.

  • 6

    Spoon the yogurt and berry mixture onto the center of each crepe, roll or fold, and serve immediately.