Almond Flour Crepes with Fresh Blueberry Compote

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

Almond Flour Crepes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Fresh Blueberry Compote

Enjoy these delicate almond flour crepes filled with a vibrant fresh blueberry compote and a dollop of creamy Greek yogurt. The crepes are light yet satisfyingly protein-packed, while the tangy compote adds a burst of natural sweetness and brightness.

Try 7 days free, then $12.99 / mo.

NUTRITION

570kcal
Protein
35.2g
Fat
31.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

2 large Eggs (100g)

1/3 cup Unsweetened Almond Milk (80g)

A pinch of Salt

1/2 cup Fresh Blueberries (74g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Honey (optional, 7g)

1/2 cup Nonfat Greek Yogurt (120g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, eggs, unsweetened almond milk, and a pinch of salt until a smooth batter forms. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium-low heat. Pour a small amount of batter into the skillet, tilting to evenly coat the bottom. Cook until the edges begin to lift and the bottom is lightly golden, then carefully flip to cook the other side for an additional minute. Repeat with remaining batter.

  • 3

    For the blueberry compote, combine fresh blueberries, lemon juice, and honey (if using) in a small saucepan. Simmer over medium-low heat for 3-4 minutes until the blueberries break down slightly and the mixture becomes syrupy. Remove from heat.

  • 4

    To serve, arrange the crepes on a plate, spoon a generous layer of blueberry compote over the top, and add a dollop of nonfat Greek yogurt. Fold or roll the crepes and enjoy immediately.

Almond Flour Crepes with Fresh Blueberry Compote

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

Almond Flour Crepes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Almond Flour Crepes with Fresh Blueberry Compote

Enjoy these delicate almond flour crepes filled with a vibrant fresh blueberry compote and a dollop of creamy Greek yogurt. The crepes are light yet satisfyingly protein-packed, while the tangy compote adds a burst of natural sweetness and brightness.

NUTRITION

570kcal
Protein
35.2g
Fat
31.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

2 large Eggs (100g)

1/3 cup Unsweetened Almond Milk (80g)

A pinch of Salt

1/2 cup Fresh Blueberries (74g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Honey (optional, 7g)

1/2 cup Nonfat Greek Yogurt (120g)

PREPARATION

  • 1

    In a medium bowl, whisk together the almond flour, eggs, unsweetened almond milk, and a pinch of salt until a smooth batter forms. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium-low heat. Pour a small amount of batter into the skillet, tilting to evenly coat the bottom. Cook until the edges begin to lift and the bottom is lightly golden, then carefully flip to cook the other side for an additional minute. Repeat with remaining batter.

  • 3

    For the blueberry compote, combine fresh blueberries, lemon juice, and honey (if using) in a small saucepan. Simmer over medium-low heat for 3-4 minutes until the blueberries break down slightly and the mixture becomes syrupy. Remove from heat.

  • 4

    To serve, arrange the crepes on a plate, spoon a generous layer of blueberry compote over the top, and add a dollop of nonfat Greek yogurt. Fold or roll the crepes and enjoy immediately.