Delicate Rice Flour Crepes with Fresh Blueberries

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

Delicate Rice Flour Crepes with Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Delicate Rice Flour Crepes with Fresh Blueberries

Enjoy these light and delicate rice flour crepes filled with the vibrant burst of fresh blueberries and finished with a dollop of nonfat Greek yogurt. Perfectly balanced in protein and calories, these crepes offer an elegant twist on a breakfast classic that can easily transition into a satisfying lunch or dinner.

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NUTRITION

384kcal
Protein
37.5g
Fat
1.1g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rice Flour (~40g)

6 large Egg Whites (~198g)

1/2 cup Skim Milk (~122g)

1/2 cup Fresh Blueberries (~74g)

1/3 cup Nonfat Greek Yogurt (~82g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour and egg whites until a smooth, lump-free batter forms.

  • 2

    Gradually add the skim milk to the batter while stirring continuously, ensuring a consistent, thin mixture.

  • 3

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or a few drops of oil.

  • 4

    Pour a small amount of batter (about 1/4 cup) into the skillet, tilting the pan to evenly spread the mixture into a thin crepe.

  • 5

    Cook for 1-2 minutes until the edges become slightly golden, then carefully flip and cook for an additional 30-45 seconds.

  • 6

    Repeat the process with the remaining batter, stacking the crepes on a warm plate.

  • 7

    Plate the crepes and top with fresh blueberries, adding a dollop of nonfat Greek yogurt on the side or over the crepes.

  • 8

    Serve immediately and enjoy your delicate, protein-packed crepes.

Delicate Rice Flour Crepes with Fresh Blueberries

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

Delicate Rice Flour Crepes with Fresh Blueberries

YOUR SOLIN GENERATED RECIPE

Delicate Rice Flour Crepes with Fresh Blueberries

Enjoy these light and delicate rice flour crepes filled with the vibrant burst of fresh blueberries and finished with a dollop of nonfat Greek yogurt. Perfectly balanced in protein and calories, these crepes offer an elegant twist on a breakfast classic that can easily transition into a satisfying lunch or dinner.

NUTRITION

384kcal
Protein
37.5g
Fat
1.1g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rice Flour (~40g)

6 large Egg Whites (~198g)

1/2 cup Skim Milk (~122g)

1/2 cup Fresh Blueberries (~74g)

1/3 cup Nonfat Greek Yogurt (~82g)

PREPARATION

  • 1

    In a medium bowl, whisk together the rice flour and egg whites until a smooth, lump-free batter forms.

  • 2

    Gradually add the skim milk to the batter while stirring continuously, ensuring a consistent, thin mixture.

  • 3

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or a few drops of oil.

  • 4

    Pour a small amount of batter (about 1/4 cup) into the skillet, tilting the pan to evenly spread the mixture into a thin crepe.

  • 5

    Cook for 1-2 minutes until the edges become slightly golden, then carefully flip and cook for an additional 30-45 seconds.

  • 6

    Repeat the process with the remaining batter, stacking the crepes on a warm plate.

  • 7

    Plate the crepes and top with fresh blueberries, adding a dollop of nonfat Greek yogurt on the side or over the crepes.

  • 8

    Serve immediately and enjoy your delicate, protein-packed crepes.