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LIGHT & HEALTHY BLUEBERRY CREPES

No one will believe that this decadent dessert is good for you! Healthy crepes, made with seeds & grains, are filled with blueberries & flavored yogurt then drizzled with dark chocolate. It's the perfect no-guilt dessert or even breakfast. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Author Linda Warren

Ingredients

  • 4 eggs
  • 1-1/3 cup milk (almond milk works great)
  • 2 Tablespoons Barleans Butter Flavored Coconut Oil + add'l for cooking
  • 1/8-/14 teaspoon almond or vanilla extract
  • 3/4 cup all-purpose flour or use a 1:1 gluten-free flour for a gluten-free option
  • 1/4 cup Barleans Digestive Blend of Flax Chia, Coconut, Pumpkin & Quinoa
  • 5 5-oz container of plain or vanilla Greek yogurt containers (Whipped yogurt varieties taste closest to cream-base stuffed crepes)
  • 2-1/2 cups organic blueberries
  • Garnishes: Melted dark chocolate or your favorite organic chocolate syrup, blueberries, confectioners sugar, whipped cream

Directions

Crepes

  1. In a medium bowl, whisk eggs well then add milk, coconut oil and extract.
  2. Mix in dry ingredients and stir well.
  3. Heat an 8" nonstick fry pan, lightly coated with Barleans coconut oil, over medium high heat.
  4. When it's hot, pour in a scant 1/4 cup of crepe batter. Swirl pan immediately to coat bottom.
  5. Cook until it looks dry at edges and center looks set. Flip and brown other side.
  6. Remove from pan and repeat with remaining batter.

Filling

  1. Prepare filling by mixing yogurt with berries.

To assemble

  1. Assemble crepes on serving plates as they are hard to move once prepared.
  2. Lay out one crepe, fill with blueberry-yogurt mixture and roll up. Assemble second one in the same manner.
  3. Drizzle with chocolate syrup or melted dark chocolate then sprinkle with a little confectioner's sugar, if desired.
  4. Garnish with a few extra blueberries and, if you really want to get decadent, a little whipped cream.

Recipe Notes

If you only want to fix a few servings, the remaining crepes can be frozen. Once cool, stack the crepes & place a piece of wax paper between each one. Place stack in resealable plastic bag. Freeze. When ready to use, remove from freezer and thaw in refrigerator. When ready to assemble, reheat stack in microwave for 15 seconds. The crepes will keep up to 2 months in freezer & about 5 days in the refrigerator.