Best breakfast of this past weekend right here:

Based on a combination of my pumpkin butter crepes & brownie batter yogurt.

Any berries would be great in this recipe.

Greek yogurt based filling (as opposed to the cottage cheese in the pumpkin version).

Strawberry and Almond Cream Crepes (serves 1)

  • 1/3 cup prepared pancake batter, thinned to buttermilk consistency (I used Kodiak mix, thinned with water), yielding about 1/2 cup
  • 1/2 cup fresh berries, chopped
  • 1/3 cup greek yogurt (0% Plain Chobani is my favorite, but Strawberry would be good, too)
  • 2 Tbsp almond meal (or ground almonds)
  • 1/8 tsp almond extract
  • 1/8 tsp vanilla extract (I used vanilla stevia)
  • sweetener, to taste (1-2 tsp of honey would be delicious)
  1. Pre-heat a skillet until a drop of water sizzles when added.  Spray with cooking spray.
  2. Pour 3-4 Tbsp of batter in to hot skillet, turning to coat and create a thin layer.
  3. When the edges begin to brown and the center looks dry, carefully flip (about 1.5 – 2 minutes), and cook an additional minute on second side.  Repeat to make 3-4 crepes.
  4. Divide almond filling and strawberries among crepes.
  5. Roll carefully, and place on dish seam-side down.
  6. Garnish with powdered sugar; serve with extra strawberries, maple syrup or additional almond yogurt.

Approximate nutrition: 270 calories, 7 grams fat, 17 grams protein.

Favorite crepe/pancake filling?

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