Almond Crepes with Yogurt Fruit Filling
These delicious crepes can be made at home in a snap with this simple recipe. Make them ahead of time and then all you have to do is fill and enjoy with your family. Be sure to use mom’s favorite fruit, fresh or frozen. Created by Emily Richards, cook book author of Get in the Kitchen and COOK.
3/4 cup (175 mL) nutri blend flour (with added bran)
1/4 cup (60 mL) ground almonds
1 tbsp. (15 mL) chia seeds (optional)
1 cup (250 mL) almond milk
1 tbsp. (15 mL) canola oil
Yogurt Fruit Filling:
1 tub (500 g) 0% plain Greek yogurt
2 tbsp. (30 mL) honey
1/2 tsp. (2 mL) pure almond extract
3 cups (750 mL) mixed fresh berries
1/4 cup (60 mL) slivered almonds, toasted
Crepes: In bowl whisk together flour, ground almonds and chia seeds, if using. Whisk together eggs, almond milk and oil. Whisk into flour mixture until smooth. Cover and refrigerate for 1 hour.
Heat small nonstick skillet or crepe pan over medium heat. Spray with cooking spray. Pour 1/4 cup (50 mL) batter into center of pan, swirling pan to coat. Cook for about 1 minute or until bottom is light golden. Turn and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
Yogurt Fruit Filling: In a bowl, whisk together yogurt, honey and almond extract. Spoon yogurt mixture into center of the crepe and spoon with some of the fruit and almonds. Fold over sides gently and serve. Make-ahead: Layer in baking dish, cover and refrigerate for up to 1 day. Bake in 325 F (160 C) oven for about 10 minutes or until crepes are hot.
*** This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on recommendations in Canada’s Food Guide.***
Calories: 95 Fibre: 2 g
Fat: 3 g Cholesterol: 23 mg
Sat Fat: 0 g Sodium: 29 mg
Protein: 5 g Potassium: 208 mg
Carb: 12 g