We’ve always been told breakfast is the most important meal of the day, and for most people it’s true. It is the first meal of the day, the one that kickstarts your morning as you relax and prepare to take on the day. Why not put down the cereal and treat yourself to something much more filling?
Crepes have always been a popular breakfast item for many, but did you know that they can also help you prevent cancer? This recipe focuses on using almond flour, which is packed with protein and makes gives it a healthier twist on traditional crepes. It is a light and fully satisfying meal which can be prepped ahead of time to save time on hectic morning where you’d still love to enjoy a nutritious meal.
Some people think crepes are an intimidating dish to cook, but the reality is they are a simple treat that you can enjoy in a matter of minutes. We encourage you to get fancy with your swirl and flip, as it brings a little flair to breakfast that your whole family will enjoy.
Take time to start your day off right, and do what you can to promote healthy eating habits and prevent cancer in the process. It’s time to take back breakfast and enjoy all that good food has to offer with these simple, yet filling crepes. Impress your family and your guests with this delightful meal. An added bonus on presentation points if you know how to plate like a pro.
Almond Crepes with Cherries and Yogurt
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Ingredients:
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, steams removed, halved and pitted
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. Hold 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.