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

Enjoy a light yet protein-packed twist on classic crepes with a crispy, delicate rice flour base enhanced by a hint of whey protein. Topped with a vibrant fresh blueberry compote and a dollop of creamy Greek yogurt, this dish brings an irresistible balance of sweet tang and subtle crunch, perfect for a satisfying start to your day.

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NUTRITION

446kcal
Protein
34.6g
Fat
2.7g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

50 grams Rice Flour

4 large Egg Whites

1/2 cup Unsweetened Almond Milk

1/2 scoop Whey Protein Powder

1/2 cup Fresh Blueberries

1 tablespoon Maple Syrup

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    In a mixing bowl, combine the rice flour and half a scoop of whey protein powder.

  • 2

    Whisk in the egg whites and unsweetened almond milk until the batter is smooth and free of lumps.

  • 3

    Heat a nonstick skillet over medium heat and lightly spray or brush with a small amount of oil.

  • 4

    Pour a thin layer of batter into the skillet, tilting to spread evenly. Cook until the edges become crispy and the bottom is lightly golden, about 2 minutes. Flip and cook for an additional minute.

  • 5

    Repeat with the remaining batter to form crepes.

  • 6

    For the compote, in a small saucepan over low heat combine the fresh blueberries and maple syrup. Stir gently until the blueberries are warmed through and slightly softened, about 3 minutes. Remove from heat.

  • 7

    Plate the crepes and spoon the warm blueberry compote over the top. Add a dollop of nonfat Greek yogurt for creaminess.

  • 8

    Serve immediately and enjoy your protein-boosted delicious meal.

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

Enjoy a light yet protein-packed twist on classic crepes with a crispy, delicate rice flour base enhanced by a hint of whey protein. Topped with a vibrant fresh blueberry compote and a dollop of creamy Greek yogurt, this dish brings an irresistible balance of sweet tang and subtle crunch, perfect for a satisfying start to your day.

NUTRITION

446kcal
Protein
34.6g
Fat
2.7g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

50 grams Rice Flour

4 large Egg Whites

1/2 cup Unsweetened Almond Milk

1/2 scoop Whey Protein Powder

1/2 cup Fresh Blueberries

1 tablespoon Maple Syrup

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    In a mixing bowl, combine the rice flour and half a scoop of whey protein powder.

  • 2

    Whisk in the egg whites and unsweetened almond milk until the batter is smooth and free of lumps.

  • 3

    Heat a nonstick skillet over medium heat and lightly spray or brush with a small amount of oil.

  • 4

    Pour a thin layer of batter into the skillet, tilting to spread evenly. Cook until the edges become crispy and the bottom is lightly golden, about 2 minutes. Flip and cook for an additional minute.

  • 5

    Repeat with the remaining batter to form crepes.

  • 6

    For the compote, in a small saucepan over low heat combine the fresh blueberries and maple syrup. Stir gently until the blueberries are warmed through and slightly softened, about 3 minutes. Remove from heat.

  • 7

    Plate the crepes and spoon the warm blueberry compote over the top. Add a dollop of nonfat Greek yogurt for creaminess.

  • 8

    Serve immediately and enjoy your protein-boosted delicious meal.