Honey Butternut Breakfast Crepes
Add all crepe ingredients to a blender and blend until smooth.
Over medium-low heat, heat up a frying pan or crepe pan with 1 tablespoon coconut oil.
Once pan and oil are hot, pour 1/2 cup batter into the pan and immediately swirl the pan to distribute batter into a thin circle.
Cook about 3-4 minutes until the top looks dry.
Carefully flip the crepe and cook on another side for 2-3 minutes.
Lift onto a place to cool and repeat for the rest of the crepes.
For the filling, stir together the pureed squash, yogurt, honey, and spice until smooth.
To assemble crepes, place crepe on a plate, fill with squash mixture, and fold sides of crepe over. Top with a drizzle of honey, almonds, and a dollop of additional filling.
Both the crepes and filling can be made ahead, cooled, and kept separately in sealed containers in the fridge until ready to assemble and serve.
You can also freeze the crepes by layering parchment paper between them in a freezer-proof container.
Toppings: Drizzle with honey, chopped pecans or almonds, and additional filling
Squash may be an unusual choice for breakfast. However, when butternut squash is blended with yogurt and sweetened with just a touch of honey, it makes a perfect custard-like filling for the inside of crepes. Crepes made with an almond flour base provide a nice nutty flavor that compliments the earthy squash. Adding a ripe banana to the crepe batter provides structure and a hint of natural sweetness for a wholesome breakfast without a lot of added sugar.
The smooth, silky filling begins with pre-cooked butternut squash. Pureeing the squash with Greek yogurt delivers a probiotic protein boost to your breakfast. This nutrient-packed breakfast will keep you feeling full and satisfied well past your mid-morning routine. Top these delicious crepes with a sprinkle of chopped nuts to provide additional protein and healthy fats while adding a delightful crunch to your morning feast.
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