A rockstar breakfast of gluten free crepes with a yogurt and blueberry filling that makes your tastebuds happy and your heart healthy.
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 2
Author Meme
Ingredients
For the crepes:
½cupold fashioned oats
½cupmilk
1egg
1teaspoonmaple syrup
½teaspoonvanilla extract
⅛teaspoonsalt
1teaspoonbutter
For the filling:
½cupplain Greek yogurt
1teaspoonlemon juice
1teaspoonmaple syrup
½teaspoonvanilla extract
½cupblueberries
Instructions
For the crepes:
Preheat a small {8 inch} skillet over medium heat.
Add the oats to a food processor or blender. Blend into "oat flour" - should take about 15 seconds.
Add the milk, egg, maple syrup, vanilla, and salt to the blender or food processor. Blend until smooth.
Add the butter to the skillet. Once it has melted, pour about 3-4 tablespoons of crepe batter into the skillet. Cook until tiny bubbles form over entire surface {about 30 seconds}, carefully flip and cook another 20-35 seconds until second side is done.
Repeat with remaining batter - should make 4 crepes total.
For the filling:
Stir together the plain Greek yogurt, lemon juice, maple syrup, and vanilla extract until completely combined. Gently stir in blueberries.
To make the crepes:
Evenly fill the crepes with the yogurt blueberry mixture, and enjoy!
Notes
*Use gluten free oats for gluten sensitivities and/or lactose free milk for lactose sensitivities.*For testing purposes, 1% milk was used.