I filled them with banana, strawberries, and Greek yogurt. They were filling and are incredibly nutritious. Here’s what you’ll need:

Ingredients:

1/2 cup rolled oats pulsed into an oat flour
2 tablespoons cacao powder
1 tablespoon ground flax
1/2 teaspoon ground cinnamon
1 tablespoon honey or maple syrup
1/2 cup unsweetened almond milk
1 egg + 1 egg white

In a food processor, pulse 1/2 cup of rolled oats into a flour, about 30-45 seconds. In a bowl add the flour, ground flax, cinnamon, and cacao powder and mix the dry ingredients until combined. To the wet ingredients add the eggs, honey, and almond milk and mix the ingredients until a thin batter is formed. It may seem a bit runny but that’s ok, that’s what you want.

 

In a pan on medium heat add coconut oil or a non-stick cooking spray. Pour in the batter making a circular, thin, crepe. It will begin to bubble much like pancakes do when it’s time to flip. Flip carefully and continue cooking for an additional minute or minute and a half. This recipe yields 4 crepes and can be easily doubled!Greek yogurt filling is simply a mix of 1/2 cup plain non-fat Greek yogurt, 1/4 teaspoon vanilla extract, and 1 teaspoon of stevia. Enjoy!

Nutrition Facts – Crepes only
4 Servings
Amount Per Serving
Calories 99.5
Total Fat 3.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.7 g
Cholesterol 46.5 mg
Sodium 56.2 mg
Potassium 56.2 mg
Total Carbohydrate 13.8 g
Dietary Fiber 2.5 g
Sugars 4.7 g
Protein 4.7 g