YOUR SOLIN GENERATED RECIPE
Fluffy Vegan Crêpes with Berry Compote
Delicate oat and protein-infused crêpes pan-seared until golden, folded over creamy plant-based yogurt and topped with a warm, bursting berry compote.
INGREDIENTS
0.13 cup Oat flour
1 scoop Vanilla pea protein powder
0.5 tbsp Ground flaxseed meal
0.75 cup Unsweetened soy milk
0.25 tsp Vanilla extract
0 tsp Avocado oil
1 cup Frozen mixed berries
0.5 tsp Maple syrup
0.5 cup Vegan high-protein Greek-style yogurt
0.5 tbsp Hemp hearts
0.13 tsp Sea salt
0.13 tsp Ground cinnamon
PREPARATION
In a high-speed blender or large mixing bowl, combine the oat flour, vanilla protein powder, ground flaxseed meal, sea salt, and ground cinnamon.
Pour in the unsweetened soy milk and vanilla extract, then whisk or blend until the batter is completely smooth and free of lumps. Let the batter rest for 5 minutes to allow the flax to thicken.
While the batter rests, place the frozen mixed berries and maple syrup in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the berries have released their juices and the mixture is slightly thickened.
Heat a large non-stick skillet over medium-low heat and lightly coat with the avocado oil using a brush or paper towel.
Pour about 1/4 cup of the batter into the center of the hot skillet, immediately tilting and swirling the pan to spread the batter into a very thin, even circle.
Cook for 2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip with a thin spatula and cook for another 60 seconds on the second side.
Repeat the process with the remaining batter to make approximately 3-4 crêpes.
To serve, spread the vegan high-protein yogurt in the center of each crêpe, fold into quarters, and top generously with the warm berry compote and a sprinkle of hemp hearts.