YOUR SOLIN GENERATED RECIPE
Berry Rice Crêpes with Maple Drizzle
Delicate rice flour crêpes pan-seared until golden and filled with protein-rich Greek yogurt and a vibrant medley of fresh, juicy berries.
INGREDIENTS
0.13 cup rice flour
2 large eggs
0.5 cup egg whites
2 tbsp unsweetened almond milk
0.5 tsp vanilla extract
0.13 tsp sea salt
1 cup non-fat Greek yogurt
0.25 cup fresh blueberries
0.25 cup fresh raspberries
0.5 tsp maple syrup
0.25 tsp coconut oil
PREPARATION
In a large mixing bowl, whisk together the rice flour, whole eggs, egg whites, almond milk, vanilla extract, and sea salt until the batter is completely smooth and free of lumps.
Place a non-stick skillet over medium heat and lightly coat the surface with the coconut oil.
Pour approximately 0.25 cup of the batter into the center of the hot skillet, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
Cook for 1 to 2 minutes until the edges begin to turn golden and lift easily from the pan, then carefully flip the crêpe with a spatula.
Cook the second side for an additional 30 to 45 seconds until set, then transfer to a plate and repeat with the remaining batter.
In a small bowl, stir the non-fat Greek yogurt until it reaches a smooth, spreadable consistency.
Lay each crêpe flat, spread a generous portion of the yogurt down the center, and top with the fresh blueberries and raspberries.
Roll or fold the crêpes as desired and finish with a light drizzle of maple syrup before serving warm.