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Allah Ditta
Allah Ditta
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Monday 10 August 2026 13:37:12 GMT
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2026-08-10 14:41:15
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Filled Blueberry Yogurt Crepes🥞🫐 Follow for more easy recipes💛 Here’s The Full Recipe👇🏽 Estimated Macros Per Serving: 320 Calories 18g Protein Serves: 2 Ingredients For the crepes (makes 4): 60 g plain flour (alternative, oat flour or wholemeal flour) 160 ml whole milk ( or any other milk of choice) 1 large egg ½ tsp vanilla extract For the blueberry compote: 160 g frozen blueberries 1 tsp honey ½ tsp lemon juice (optional) For the yogurt filling: 160 g 0-10% fat Greek yogurt 1 tsp honey ½ tsp vanilla extract Instructions 1. Make the crepe batter: In a bowl, whisk together the flour, milk, egg, and vanilla extract until smooth. Let the batter rest for 5–10 minutes if you have time (optional). 2. Cook the crepes: Heat a non-stick pan over medium heat and lightly grease if needed. Pour a small amount of batter (about ¼ of the total) into the pan, swirling to coat evenly. Cook for 1–2 minutes until the edges lift, then flip and cook another 30–60 seconds. Repeat with the remaining batter. 3. Make the blueberry compote: In a small saucepan, combine the frozen blueberries, honey, and lemon juice. Simmer over medium heat for 3–5 minutes, stirring occasionally, until the berries soften. Lightly mash with a spoon for a chunky compote. 4. Prepare the yogurt filling: Mix the Greek yogurt with honey and vanilla extract until smooth. 5. Assemble the crepes: Spoon 1 tbsp of yogurt onto each crepe. Add 1–2 tsp of blueberry compote on top (adjust to taste). Fold or roll the crepe and serve immediately. Enjoy! #easyrecipes #cookwithme #healthyrecipes #breakfastrecipes #mealinspo
Filled Blueberry Yogurt Crepes🥞🫐 Follow for more easy recipes💛 Here’s The Full Recipe👇🏽 Estimated Macros Per Serving: 320 Calories 18g Protein Serves: 2 Ingredients For the crepes (makes 4): 60 g plain flour (alternative, oat flour or wholemeal flour) 160 ml whole milk ( or any other milk of choice) 1 large egg ½ tsp vanilla extract For the blueberry compote: 160 g frozen blueberries 1 tsp honey ½ tsp lemon juice (optional) For the yogurt filling: 160 g 0-10% fat Greek yogurt 1 tsp honey ½ tsp vanilla extract Instructions 1. Make the crepe batter: In a bowl, whisk together the flour, milk, egg, and vanilla extract until smooth. Let the batter rest for 5–10 minutes if you have time (optional). 2. Cook the crepes: Heat a non-stick pan over medium heat and lightly grease if needed. Pour a small amount of batter (about ¼ of the total) into the pan, swirling to coat evenly. Cook for 1–2 minutes until the edges lift, then flip and cook another 30–60 seconds. Repeat with the remaining batter. 3. Make the blueberry compote: In a small saucepan, combine the frozen blueberries, honey, and lemon juice. Simmer over medium heat for 3–5 minutes, stirring occasionally, until the berries soften. Lightly mash with a spoon for a chunky compote. 4. Prepare the yogurt filling: Mix the Greek yogurt with honey and vanilla extract until smooth. 5. Assemble the crepes: Spoon 1 tbsp of yogurt onto each crepe. Add 1–2 tsp of blueberry compote on top (adjust to taste). Fold or roll the crepe and serve immediately. Enjoy! #easyrecipes #cookwithme #healthyrecipes #breakfastrecipes #mealinspo

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