Almond Flour Blueberry Crepes with Maple Drizzle

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

Almond Flour Blueberry Crepes with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Almond Flour Blueberry Crepes with Maple Drizzle

Delicate, thin crepes crafted from almond flour and enriched with a scoop of whey protein, bursting with fresh blueberries and topped with a light drizzle of maple syrup. A harmonious blend of nutty flavor and subtle sweetness makes this dish both indulgent and balanced for any meal of the day.

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NUTRITION

556kcal
Protein
44.1g
Fat
27.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~30g)

2 Large Eggs (~100g)

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

1 scoop Whey Protein Powder (30g)

1/2 cup Blueberries (~74g)

1 tbsp Maple Syrup (20g)

1 tsp Coconut Oil (~5g)

Pinch of Salt

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PREPARATION

  • 1

    In a bowl, whisk together almond flour, whey protein powder, and a pinch of salt.

  • 2

    Beat the eggs and then mix in the unsweetened almond milk until smooth.

  • 3

    Combine the wet ingredients with the dry ingredients until a smooth batter forms. Let the batter rest for 5 minutes.

  • 4

    Heat a non-stick skillet over medium heat and melt the coconut oil evenly.

  • 5

    Pour a small amount of batter into the skillet, tilting to form a thin crepe. Cook until edges begin to lift, then carefully flip and cook the other side for about 1 minute.

  • 6

    Repeat with the remaining batter.

  • 7

    Serve the crepes warm, folded or rolled, topped with fresh blueberries and drizzled with maple syrup.

Almond Flour Blueberry Crepes with Maple Drizzle

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

Almond Flour Blueberry Crepes with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Almond Flour Blueberry Crepes with Maple Drizzle

Delicate, thin crepes crafted from almond flour and enriched with a scoop of whey protein, bursting with fresh blueberries and topped with a light drizzle of maple syrup. A harmonious blend of nutty flavor and subtle sweetness makes this dish both indulgent and balanced for any meal of the day.

NUTRITION

556kcal
Protein
44.1g
Fat
27.9g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~30g)

2 Large Eggs (~100g)

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

1 scoop Whey Protein Powder (30g)

1/2 cup Blueberries (~74g)

1 tbsp Maple Syrup (20g)

1 tsp Coconut Oil (~5g)

Pinch of Salt

PREPARATION

  • 1

    In a bowl, whisk together almond flour, whey protein powder, and a pinch of salt.

  • 2

    Beat the eggs and then mix in the unsweetened almond milk until smooth.

  • 3

    Combine the wet ingredients with the dry ingredients until a smooth batter forms. Let the batter rest for 5 minutes.

  • 4

    Heat a non-stick skillet over medium heat and melt the coconut oil evenly.

  • 5

    Pour a small amount of batter into the skillet, tilting to form a thin crepe. Cook until edges begin to lift, then carefully flip and cook the other side for about 1 minute.

  • 6

    Repeat with the remaining batter.

  • 7

    Serve the crepes warm, folded or rolled, topped with fresh blueberries and drizzled with maple syrup.