NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Whole wheat pastry flour

0.5 cup Skim milk

6 large Egg whites

0.5 tsp Vanilla extract

0.25 tsp Sea salt

0.75 cup Non-fat Greek yogurt

1 cup Mixed berries

1 tsp Maple syrup

1 tsp Lemon juice

1 tsp Coconut oil

PREPARATION

• 1

  In a blender, combine the flour, skim milk, egg whites, vanilla extract, and sea salt until completely smooth.

• 2

  Let the batter rest for 10 minutes at room temperature to allow the flour to fully hydrate for a better texture.

• 3

  In a small saucepan over medium heat, combine the mixed berries, maple syrup, and lemon juice.

• 4

  Simmer the berry mixture for 5-7 minutes, stirring occasionally, until the berries burst and the sauce becomes glossy.

• 5

  Lightly coat a non-stick skillet with coconut oil and place over medium-low heat.

• 6

  Pour approximately 3 tablespoons of batter into the center of the pan, tilting and swirling it immediately to create a thin, even circle.

• 7

  Cook for 60-90 seconds until the edges are dry and slightly golden, then flip and cook for an additional 30 seconds.

• 8

  Place the crêpes on a plate, fill each with a dollop of Greek yogurt, fold them over, and finish with the warm berry compote.