Almond Oat Crepes
Almond oat crepes made with a blend of almond flour, oat flour, and a little all-purpose flour — thin, nutty, and filled with a light cream cheese and Greek yogurt cheesecake filling. Topped with fresh raspberries and ready in about 45 minutes.
Servings: 8
Ingredients
Ingredients
- Almond Oat Crepes:
- 1/2 cup almond meal/flour
- 1/2 cup oat flour
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups almond milk or 2% dairy milk
- 1 –2 tbsp melted butter or refined coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
- Cooking spray
Cheesecake Filling:
- 6 oz low-fat cream cheese softened
- 1 cup plain Greek yogurt
- 3 –4 tbsp powdered sugar to taste
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp lemon zest optional
To serve:
- 2 cups fresh raspberries
- Powdered sugar for garnish
Instructions
- In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla. Add the sea salt, oat flour, almond flour, and all-purpose flour. Whisk until smooth. Let the batter rest 10–15 minutes.
- While the batter rests, beat the softened cream cheese, Greek yogurt, powdered sugar, vanilla, lemon juice, and lemon zest (if using) until smooth. Refrigerate until needed.
- Preheat a nonstick skillet over medium-low heat. Spray lightly with cooking spray. Stir the batter.
- Pour about 1/4 cup of batter into the pan and swirl to spread evenly. Cook until edges pull away and the surface is set, about 1–2 minutes. Flip using two spatulas and cook the second side for 30 seconds to 1 minute. Slide onto a plate. Repeat with remaining batter.
- Spoon 2 tablespoons of filling onto each crepe, fold, and top with raspberries and powdered sugar.
Notes
Batter can be made up to 1 hour ahead; stir before using.
Cooked crepes keep refrigerated (unfilled) for up to 2 days. Filling keeps up to 3 days. Assemble just before serving.
Cooked crepes keep refrigerated (unfilled) for up to 2 days. Filling keeps up to 3 days. Assemble just before serving.
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
