Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge}

Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge} takes around 1 hour and 30 minutes from beginning to end. This recipe serves 10 and costs 56 cents per serving. One portion of this dish contains about 5g of protein, 3g of fat, and a total of 82 calories. A couple people really liked this Mediterranean dish. 76 people found this recipe to be yummy and satisfying. This recipe from Cookin Canuck requires berries, buckwheat flour, skim milk, and maple syrup. It works well as a morn meal. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 19%, this dish is rather bad. Try Buckwheat Crepes with Fruit Filling and Yogurt, Metabolism Boosting Protein Shake, and Blended Berry Muffins for similar recipes.

Servings: 10

Preparation duration: 75 minutes

Cooking duration: 15 minutes

 

Ingredients:

1¼ cup frozen mixed berries, defrosted, divided

1/3 cup buckwheat flour

2 eggs

1 tbsp pure maple syrup

1 cup nonfat plain Greek yogurt

¼ tsp salt

1 cup skim milk

2 tbsp melted, unsalted butter

½ cup water

Equipment:

blender

bowl

frying pan

spatula

kitchen towels

wax paper

Cooking instruction summary:

In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth.Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.Remove the crepe batter from the fridge and stir. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat.Lift the pan from the heat, pour cup crepe batter on the the pan in a circular motion and swirl to evenly coat the pan.Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.Before cooking the crepes, place cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt.Serve each filled crepes with 1 tablespoons defrosted berries.

 

Step by step:


1. In a blender, combine the eggs, whole wheat pastry flour, buckwheat flour, milk, water, melted butter, maple syrup and salt. Blend until smooth.

2. Transfer to a pitcher or bowl, cover and refrigerate for 1 to 8 hours.

3. Remove the crepe batter from the fridge and stir.

4. Heat a 9- or 10-inch crepe pan or nonstick skillet over medium-high heat.Lift the pan from the heat, pour cup crepe batter on the the pan in a circular motion and swirl to evenly coat the pan.

5. Place the pan back on the heat and cook until the center of the crepe is almost dry and the edges are lightly browned. Using a spatula, flip the crepe and cook for additional 15 seconds.

6. Remove the crepe from the pan and place on a clean kitchen towel. Repeat with the remaining batter, separating the cooked crepes with parchment or wax paper.Before cooking the crepes, place cup of the defrosted berries, maple syrup and yogurt in a blender. Blend until smooth.

7. Spread 2 tablespoons of the yogurt on one crepe and fold the crepe into a triangle. Repeat with the remaining crepes and yogurt.

8. Serve each filled crepes with 1 tablespoons defrosted berries.


Nutrition Information:

Quickview
81k Calories
4g Protein
3g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
81k
4%

Fat
3g
5%

  Saturated Fat
1g
11%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
40mg
13%

Sodium
89mg
4%

Get Enough Of These
Protein
4g
9%

Vitamin B2
0.18mg
11%

Phosphorus
85mg
9%

Selenium
5µg
8%

Manganese
0.16mg
8%

Calcium
63mg
6%

Vitamin B12
0.36µg
6%

Magnesium
17mg
4%

Fiber
0.92g
4%

Vitamin B6
0.07mg
4%

Vitamin A
178IU
4%

Vitamin K
3µg
4%

Vitamin D
0.51µg
3%

Potassium
117mg
3%

Vitamin B5
0.33mg
3%

Zinc
0.48mg
3%

Vitamin B1
0.04mg
3%

Folate
10µg
3%

Copper
0.04mg
2%

Vitamin B3
0.42mg
2%

Iron
0.38mg
2%

Vitamin E
0.27mg
2%

covered percent of daily need
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