Almond Oat Cheesecake Filled Crepes
Healthy, nutty and flavorful almond oat cheesecake crepes.
Servings: 8
Ingredients
- Almond Oat Crepes:
- 1/2 almond meal flour
- 1/2 cup oat flour
- 1/2 all purpose flour
- 1 large egg
- 1 1/2 cup almond milk (2% dairy milk can be substituted)
- 1 tsp vanilla extract
- pinch of sea salt
- cooking spray (I use Misto)
- Cheesecake filling:
- 6 oz low fat cream cheese softened
- 1 cup plain greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 cups fresh raspberries
- Maple syrup for serving
- Powder sugar for garnishing
Instructions
- Crepes: In a large bowl whisk egg, milk and vanilla extract. Add salt, oat, almond and regular flour and whisk until smooth and incorporated.
- Preheat a large non stick skillet over medium low heat. Very lightly spray with cooking spray.
- Pour around 1/4 cup batter into the pan and swirl to evenly spread it in the pan. Cook until edges of the crepe easily come off the pan, start turning golden and crepe is set. Using a rubber spatula carefully turn crepe and cook for 30 seconds to 1 minute. Remove from pan and set a side. Repeat process with the remaining batter.
- Cheesecake filling: While crepes are cooking or after that, prepare cream cheese filling. In the bowl of a stand mixer, with paddle attachment mix cream cheese, maple syrup, yogurt, vanilla ext rat and lemon juice until smooth and creamy.
- Spoon 2 tbsp of cheesecake filling onto each crepe, fold and top with fresh raspberries. Optional: serve with powder sugar or (and) maple syrup.
Video
Nutrition
Calories: 178kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 148mg | Potassium: 167mg | Fiber: 2g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 8.1mg | Calcium: 130mg | Iron: 0.7mg