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.
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 a 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.
Honey Butternut Breakfast Crepes
Calories 369, Protein 22g, Total Carbs 49g, Fat 12g
Prep time: 10 min
Cook time: 20 minutes
Serves: 2 (2 crepes each)
Crepe Ingredients:
- 1 ripe banana
- 2 eggs
- 4 tablespoons almond flour
- ¼ teaspoon cinnamon or pumpkin pie spice
- Pinch of salt
Butternut Filling:
- ¾ cup pre-cooked and pureed butternut squash
- ¾ cup plain, unsweetened Greek yogurt
- 2 tablespoons honey
- ½ teaspoon cinnamon or pumpkin pie spice
Toppings:
- Drizzle with honey, chopped pecans or almonds, and additional filling
Preparation Instructions:
- 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 ½ cup batter into pan and immediately swirl pan to distribute batter into a thin circle.
- Cook about 3-4 minutes until top looks dry.
- Carefully flip crepe and cook on other side 2-3 minutes.
- Lift onto a place to cool and repeat for rest of 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.
Notes:
- 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.
