Crispy Rice Flour Crepes with Berry Compote

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

Crispy Rice Flour Crepes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Crispy Rice Flour Crepes with Berry Compote

Delicate and light rice flour crepes filled with a tangy berry compote and crowned with a creamy dollop of nonfat Greek yogurt, offering a refreshing twist that's perfect for any meal of the day. Enjoy a balance of crisp texture and bright berry freshness complemented by the subtle richness of eggs and milk.

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NUTRITION

341kcal
Protein
24.3g
Fat
5.5g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (~30g)

3 Large Eggs (~150g)

1/2 cup Skim Milk (~122g)

1/2 cup Mixed Berries (~75g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    In a medium bowl, whisk together rice flour, eggs, skim milk, vanilla extract, and a pinch of salt until a smooth, thin batter forms.

  • 2

    Heat a non-stick skillet over medium heat. Lightly grease with a minimal amount of oil or non-stick spray if needed.

  • 3

    Pour about 1/4 cup of batter into the skillet, swirling gently to cover the surface in a thin layer. Cook until the edges begin to crisp and the bottom is golden, approximately 1-2 minutes.

  • 4

    Gently flip the crepe and cook for an additional 30 seconds to 1 minute until just crisp. Remove and repeat with the remaining batter.

  • 5

    For the berry compote, in a small saucepan over medium-low heat, add the mixed berries. Allow them to simmer for 3-4 minutes until they soften and release their juices; no additional sweetener is necessary as the natural berry sweetness shines through.

  • 6

    To serve, place two crepes on a plate, spoon the warm berry compote over them, and top with dollops of nonfat Greek yogurt. Optionally, serve with the remaining crepes on the side for a filling meal.

Crispy Rice Flour Crepes with Berry Compote

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

Crispy Rice Flour Crepes with Berry Compote

YOUR SOLIN GENERATED RECIPE

Crispy Rice Flour Crepes with Berry Compote

Delicate and light rice flour crepes filled with a tangy berry compote and crowned with a creamy dollop of nonfat Greek yogurt, offering a refreshing twist that's perfect for any meal of the day. Enjoy a balance of crisp texture and bright berry freshness complemented by the subtle richness of eggs and milk.

NUTRITION

341kcal
Protein
24.3g
Fat
5.5g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rice Flour (~30g)

3 Large Eggs (~150g)

1/2 cup Skim Milk (~122g)

1/2 cup Mixed Berries (~75g)

1/2 cup Nonfat Greek Yogurt (~125g)

1 tsp Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    In a medium bowl, whisk together rice flour, eggs, skim milk, vanilla extract, and a pinch of salt until a smooth, thin batter forms.

  • 2

    Heat a non-stick skillet over medium heat. Lightly grease with a minimal amount of oil or non-stick spray if needed.

  • 3

    Pour about 1/4 cup of batter into the skillet, swirling gently to cover the surface in a thin layer. Cook until the edges begin to crisp and the bottom is golden, approximately 1-2 minutes.

  • 4

    Gently flip the crepe and cook for an additional 30 seconds to 1 minute until just crisp. Remove and repeat with the remaining batter.

  • 5

    For the berry compote, in a small saucepan over medium-low heat, add the mixed berries. Allow them to simmer for 3-4 minutes until they soften and release their juices; no additional sweetener is necessary as the natural berry sweetness shines through.

  • 6

    To serve, place two crepes on a plate, spoon the warm berry compote over them, and top with dollops of nonfat Greek yogurt. Optionally, serve with the remaining crepes on the side for a filling meal.