Crepes Stuffed with Blueberry Compote

An easy crepe recipe that can most likely be made with stuff found around the kitchen or pantry. These low sodium, plant-based crepes are a great change of pace to your normal everyday breakfast routine. For me, that’s avocado toast or oatmeal. If you’re diabetic I would control your portions with this one. That being said these crepes are low in sodium, potassium, and phosphorus making it kidney-friendly for folks with CKD pre or post-transplant.

Crepes with Blueberry Compote
Cukebook

Low Sodium Crepes Stuffed with Blueberry Compote

No ratings yet
Sodium 49 mg
Potassium 132 mg
Phosphorus 51 mg
Protein 7 g
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
An easy crepe recipe that can most likely be made with stuff found around the kitchen or pantry. These low sodium, plant-based crepes are a great change of pace to your normal everyday breakfast routine. For me, that's avocado toast or oatmeal. If you're diabetic I would control your portions with this one. That being said these crepes are low in sodium, potassium, and phosphorus making it kidney-friendly for folks with CKD pre or post-transplant.
Course Breakfast
Cuisine French
Servings 6 servings
Calories 303 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Medium non-stick pan or seasoned cast-iron pan
  • Small sauce pot
  • Rubber spatula
  • 1/3 Measuring cup

Ingredients 

  • 2 cups All purpose flour
  • 2.5 cups Oat milk (Soy and almond milk work too)
  • 2 tbsp Canola oil
  • 1 tbsp Honey
  • 1 tsp Vanilla extrct
  • 1/2 cup Blueberry compote

Instructions 

  • Add the all-purpose flour and oat milk to a mixing bowl and whisk until combined. To avoid lumps, sometimes it's better to slowly drizzle in the milk while whisking. Add melted coconut oil, vanilla and honey and whisk until combined. Set aside.
  • Place a medium-sized non-stick frying pan (about 8-10" diameter) over medium-high heat. Add a small bit of vegan butter (butter, coconut oil, canola oil etc. all work fine) to the pan and make sure the entire pan is greased evenly.
  • This part takes getting used to. Eye-balling this directly out of the mixing bowl may be the best bet (if the mixing bowl has a pouring spout). If you want to be exact, grab a 1/3 measuring cup and scoop out the batter using that. This will give you about 12 servings. Remember as soon as the batter hits the pan it's going to start cooking right away. I found that instead of pouring the batter all on to the center of the pan, it was easier to pour around the edge and then back into the center if I could. Then quickly pick the pan up off the stovetop and work the batter around to best distribute it across the entire pan.
    Crepe batter on pan
  • Once the underside is lightly browned, flip the crepe. Cook the underside for about 30-45 seconds or until lightly browned. Slide crepe onto a plate and repeat this process with the remaining batter.
  • Spoon 1 tbsp of Blueberry Compote onto each of the crepes and roll or fold them however you'd like.
    Check out this tutorial for different ways to roll and fold crepes.

Recipes with blueberries

Leave a Comment

Disclaimer

The information and graphics on www.cukebook.org are for informational purposes only. The content is not a substitute for professional medical advice, diagnosis, and treatment. You should always consult your medical doctor or other qualified healthcare professionals if you have queries regarding your health. Never disregard the advice of a healthcare professional, or delay in seeking it because of something you have read on www.cukebook.org. Do not try to treat a health problem on your own. We participate in affiliate sales to help fund the website. Visit our disclaimer for more information.
Item added to cart.
0 items - $0.00