Egg Crepes with Berries

Egg Crepes with Berries

These gluten-free crepes are so simple to make and are a light, low-carb breakfast or dessert.
Servings 6

Ingredients
  

  • 3 large Nature's Yoke eggs
  • 3 tbsp whole milk or water
  • Small pinch of salt
  • 1 tsp Vanilla
  • Powdered sugar
  • 1 1/2 cup berries (blueberries, sliced strawberries, raspberries, etc.)

Filling

  • 4 oz Cream cheese, softened
  • 6 oz Vanilla yogurt
  • 2 tbsp sour cream
  • 2 tbsp milk
  • 1 tsp Vanilla

Instructions
 

  • Whisk eggs, milk, salt and vanilla together. Make sure that no egg whites are visible.
  • Heat a small skillet over medium heat. Pour 2 T. batter into skillet, tilting the pan to spread batter evenly over the bottom.
  • Cook until crepe starts turning brown, approximately one minute.
  • Flip over and cook for 30 seconds more.
  • Remove crepe and repeat with remaining batter.
  • Beat filling ingredients together until well blended.
  • To assemble, place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of crepe. Top with 2 T. berries. Roll. Sprinkle with powdered sugar. Repeat for all crepes.
  • Serve with whipped topping and enjoy.

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