Oat Flour Crepes with Berries & Yogurt
A heart-healthy, fiber-rich crepe recipe using oat flour for a light yet nutritious breakfast.
Ingredients
Crepe
- 1 cup Oat flour
- 1 cup Unsweetened almond milk
- 2 Eggs
- 1/2 cup Water
- 1 tbsp Olive oil
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 1 tbsp Ground flaxseeds
Filling & Toppings
- 1 cup Greek yogurt (plain, unsweetened)
- 1 cup Fresh berries
- 1 tbsp Chopped walnuts
- 1 tsp Honey or maple syrup
Instructions
- Whisk all batter ingredients and let it rest for 15 minutes.
- Heat a non-stick pan, lightly grease, and pour ΒΌ cup of batter, tilting to spread thinly.
- Cook for ~1-2 minutes per side until golden, then repeat with remaining batter.
- Fill with yogurt and berries, fold, and top with nuts and a drizzle of honey if desired.
Notes
Nutrition (per crepe with filling):
- Calories: 170
- Protein: 7g
- Carbs: 22g
- Fat: 5g
- Fiber: ~g
- Magnesium & Potassium: Good source (boosted by flaxseeds and nuts).