Light and Airy Rice Flour Crepes with Fresh Berries

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

Light and Airy Rice Flour Crepes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Light and Airy Rice Flour Crepes with Fresh Berries

Delight in these feather-light rice flour crepes filled with a medley of fresh berries and a dollop of creamy Greek yogurt. The subtle nutty flavor of the crepes perfectly complements the tangy sweetness of the berries, making it a refreshing and balanced meal any time of day.

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NUTRITION

596kcal
Protein
35g
Fat
26.2g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (30g)

4 Large Eggs (200g total)

1/3 cup Unsweetened Almond Milk (80g)

1 cup Fresh Mixed Berries (150g)

1/3 cup Nonfat Greek Yogurt (80g)

1 teaspoon Olive Oil

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour and a pinch of salt.

  • 2

    Crack the 4 eggs into the bowl and add the almond milk. Whisk until the batter is smooth and there are no lumps.

  • 3

    Let the batter rest for about 5 minutes to allow the rice flour to fully hydrate.

  • 4

    Heat a non-stick crepe or skillet over medium heat and lightly brush with olive oil.

  • 5

    Pour a small amount of batter into the pan, swirling it around to form a thin, even layer.

  • 6

    Cook the crepe for about 1-2 minutes until the edges begin to lift, then flip carefully and cook the other side for another minute. Repeat with the remaining batter.

  • 7

    Stack the crepes on a plate and layer fresh mixed berries on top of each crepe.

  • 8

    Add a dollop of nonfat Greek yogurt for extra creaminess and protein.

  • 9

    Fold or roll the crepes and serve warm.

Light and Airy Rice Flour Crepes with Fresh Berries

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

Light and Airy Rice Flour Crepes with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Light and Airy Rice Flour Crepes with Fresh Berries

Delight in these feather-light rice flour crepes filled with a medley of fresh berries and a dollop of creamy Greek yogurt. The subtle nutty flavor of the crepes perfectly complements the tangy sweetness of the berries, making it a refreshing and balanced meal any time of day.

NUTRITION

596kcal
Protein
35g
Fat
26.2g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (30g)

4 Large Eggs (200g total)

1/3 cup Unsweetened Almond Milk (80g)

1 cup Fresh Mixed Berries (150g)

1/3 cup Nonfat Greek Yogurt (80g)

1 teaspoon Olive Oil

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour and a pinch of salt.

  • 2

    Crack the 4 eggs into the bowl and add the almond milk. Whisk until the batter is smooth and there are no lumps.

  • 3

    Let the batter rest for about 5 minutes to allow the rice flour to fully hydrate.

  • 4

    Heat a non-stick crepe or skillet over medium heat and lightly brush with olive oil.

  • 5

    Pour a small amount of batter into the pan, swirling it around to form a thin, even layer.

  • 6

    Cook the crepe for about 1-2 minutes until the edges begin to lift, then flip carefully and cook the other side for another minute. Repeat with the remaining batter.

  • 7

    Stack the crepes on a plate and layer fresh mixed berries on top of each crepe.

  • 8

    Add a dollop of nonfat Greek yogurt for extra creaminess and protein.

  • 9

    Fold or roll the crepes and serve warm.