Buckwheat Crepes with Fruit Filling and Yogurt
These crepes have sweet flavors and fantastic textures created from clean and wholesome ingredients.
Servings: 8 people
Calories: 246kcal
Ingredients
- 3 kiwis peeled and diced
- 1 mango or peach, peeled, pitted and diced
- 1 banana peeled and chopped into pieces
- 1 cup Greek yogurt low-fat, plain
- 1 tablespoon honey
- 1 teaspoon vanilla
- 5 tablespoons coconut oil melted, plus more for the skillet
- 2/3 cup buckwheat flour
- 1/3 cup 100% white whole-wheat flour
- 3 eggs large
Instructions
- Chop fruit and mix yogurt with honey and vanilla. Add coconut oil, both flours, and eggs in a blender or food processor and blend until fully combined.
- Add one teaspoon of coconut oil in an 8-inch nonstick skillet over medium heat. Add 1/3 cup ladle of batter and swirl with the back of the ladle to form a flat crepe. Cook for 2 minutes, loosen the edges with a spatula and cook for an additional 30 seconds until cooked through. Cover and repeat with the rest of the mix.
- Serve crepes warm with fresh fruit inside and a dollop of yogurt in each.
- Enjoy!
Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 46mg | Fiber: 3g | Sugar: 14g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11