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Almond Crepes with Cherries & Yogurt

Name: Almond Crepes with Cherries & Yogurt
Prep time: 5
Cook time: 17

(4 votes, average: 4.50 out of 5)

5 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Everyone loves crepes for a breakfast treat, and with honeyed Greek yogurt and fresh cherries as a filling, these Almond Crepes are completely decadent and delicious. Crepes seem like they could be a lot...

5 eggs
1 cup almond flour
¼ cup whole wheat pastry flour
¼ cup plus one tablespoon honey, divided
1 teaspoon vanilla extract
pinch of salt
coconut oil, for pan frying
1 cup non-fat Greek yogurt
1 pint fresh cherries, stems removed, halved and pitted

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Nutrition Facts

Calories

466 cals

Fat

23 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

47 g

Sugar

34 g

Fiber

5 g

Protein

22 g

Sodium

142 mg

Directions

In a medium bowl whisk together eggs, almond flour, whole wheat pastry flour, 1 tablespoon honey, vanilla extract and salt. Mix together until smooth. Cover and store in refrigerator for about 30 minutes.
In a small bowl mix together Greek yogurt and ¼ cup of honey. Keep chilled in refrigerator.
Heat a small non-stick pan with 1 teaspoon of coconut oil. Using a paper towel, smear the oil around the pan to coat it evenly and thinly. Keep the oily paper to re-oil the pan in between batches.
When the pan is hot, pour ¼ cup of the batter into the pan and quickly swirl it around to thinly and evenly coat the bottom. Pour any excess back into the bowl of batter. Cook until the sides set, then flip and cook the other side. Continue this process for all of the batter.
Once the crepe is cooked, place a small dollop of the Greek yogurt in the middle of the crepe. Fold it into triangles or roll. Continue for all crepes. Garnish with cherries and serve.

Chef Tips

When cherries are out of season, use frozen sweet cherries instead of fresh.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.