Blueberry Crepes for 2

Do you ever just wake up and say, I am hungry for THIS and want THIS. Well that was me the other day (hahaha). I woke up and said “I want crepes”. Then I started thinking…I also want to put my healthy spin on it! This is when I reached for the coconut flour, I omitted the butter (because I thought it wasn't needed), and made sure to use less sugar. I also substituted 1 tbsp sugar with honey! Honestly, you do not need a lot of sugar when you have the natural sweetness from berries. I only added the sugar to the berries to help create a syrup.


I must say…my Dad couldn’t get enough of these and kept saying the whole day how amazing they were. Then he got mad because he knew I was going back to Hoboken (hahaha). His words as I placed the plate in front of him “you can’t do this to me”. If he loved them, I think you will too!



Recipe:

Serves: 2


Crepe Batter Ingredients:


1/4 cup All Purpose Flour

1/4 cup Coconut Flour (or All Purpose flour if you are not trying to cut carbs)

1 tbsp Sugar

1 tbsp Honey

1 tsp Vanilla Extract

1 cup 1% Milk

1 Egg


Other Ingredients:


1 cup Blueberries

1/2 tbsp Sugar

3 tbsp Water

2 tbsp Low-Fat Vanilla Yogurt

Non-Stick Cooking Spray


Directions:


1. Place the crepe batter ingredients in a medium bowl and mix using an electric mixer for 30 seconds. Let the mixture stand for at least 5 min.

2. Put the blueberries, sugar and water in a small skillet. Cook on medium-high heat until a syrup forms, around 5-6 minutes. Turn on low heat to keep warm.

3. Spray a large skillet with non-stick cooking spray and heat the pan on medium heat. Pour enough batter into the pan to form a thin layer on the bottom (you can turn the pan in the air to make sure it is thin and spread out). Cook the one side of the crepe for 2-3 min or until slightly golden, flip onto a plate, re-spray the pan, slide the side that isn't cooked onto the pan, and cook for an additional 1-2 minutes. Flip the cooked crepe onto a plate and make the other crepe using the same technique.

4. Assembly: spread 1 tbsp low-fat vanilla yogurt on one half of the crepe. Place half of the blueberry sauce in the middle of that yogurt spread. Fold the crepe in half and then fold the sides over the blueberries (the photo above shows the fold). Top with 1 tbsp yogurt and leftover blueberries. ENJOY!!!

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