Crispy Rice Flour Crepes with Fresh Blueberry Compote

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

Crispy Rice Flour Crepes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Crispy Rice Flour Crepes with Fresh Blueberry Compote

Delight in these ultra-light, crispy rice flour crepes perfectly paired with a vibrant, fresh blueberry compote and a creamy dollop of nonfat Greek yogurt. This dish offers a wonderful blend of delicate textures—from the crisp edges of the crepes to the juicy burst of blueberries—while delivering a balanced profile of protein, carbohydrates, and healthy fats. Enjoy a meal that's as visually appealing as it is nutritionally balanced.

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NUTRITION

428kcal
Protein
31.2g
Fat
10.8g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup rice flour (approx 40g)

1 large whole egg

1 large egg white

3/4 cup water

1 teaspoon coconut oil

1/2 cup blueberries

1 tablespoon lemon juice

3/4 cup nonfat Greek yogurt

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PREPARATION

  • 1

    In a mixing bowl, whisk together the rice flour, whole egg, egg white, and water until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil, swirling to coat the bottom evenly.

  • 3

    Pour a thin layer of batter into the skillet, tilting the pan to spread it out in a circular motion. Cook until the edges become crispy and the crepe lightly lifts from the pan, about 2 minutes per side. Remove and set aside. Repeat with the remaining batter.

  • 4

    For the blueberry compote, combine blueberries and lemon juice in a small saucepan over medium heat. Allow the blueberries to soften and release their juices, stirring occasionally for about 3-4 minutes; the compote should be slightly thickened.

  • 5

    To serve, layer the crispy crepes on a plate, spoon over a generous portion of the warm blueberry compote, and add a dollop of nonfat Greek yogurt on the side. Enjoy immediately while warm.

Crispy Rice Flour Crepes with Fresh Blueberry Compote

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

Crispy Rice Flour Crepes with Fresh Blueberry Compote

YOUR SOLIN GENERATED RECIPE

Crispy Rice Flour Crepes with Fresh Blueberry Compote

Delight in these ultra-light, crispy rice flour crepes perfectly paired with a vibrant, fresh blueberry compote and a creamy dollop of nonfat Greek yogurt. This dish offers a wonderful blend of delicate textures—from the crisp edges of the crepes to the juicy burst of blueberries—while delivering a balanced profile of protein, carbohydrates, and healthy fats. Enjoy a meal that's as visually appealing as it is nutritionally balanced.

NUTRITION

428kcal
Protein
31.2g
Fat
10.8g
Carbs
51.0g

SERVINGS

1 serving

INGREDIENTS

1/3 cup rice flour (approx 40g)

1 large whole egg

1 large egg white

3/4 cup water

1 teaspoon coconut oil

1/2 cup blueberries

1 tablespoon lemon juice

3/4 cup nonfat Greek yogurt

PREPARATION

  • 1

    In a mixing bowl, whisk together the rice flour, whole egg, egg white, and water until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.

  • 2

    Heat a non-stick skillet over medium heat and add the coconut oil, swirling to coat the bottom evenly.

  • 3

    Pour a thin layer of batter into the skillet, tilting the pan to spread it out in a circular motion. Cook until the edges become crispy and the crepe lightly lifts from the pan, about 2 minutes per side. Remove and set aside. Repeat with the remaining batter.

  • 4

    For the blueberry compote, combine blueberries and lemon juice in a small saucepan over medium heat. Allow the blueberries to soften and release their juices, stirring occasionally for about 3-4 minutes; the compote should be slightly thickened.

  • 5

    To serve, layer the crispy crepes on a plate, spoon over a generous portion of the warm blueberry compote, and add a dollop of nonfat Greek yogurt on the side. Enjoy immediately while warm.