Low Sodium 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.
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Print Recipe
Servings: 6 servings
Serving Size:2 crepes
Nutrition
Calories:303 kcal
Carbs:56 g
Sodium:49 mg
Potassium:132 mg
Phosphorus:51 mg
Protein:7 g
Fiber:3 g
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.
- 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.
Full Nutrition
Nutrition Facts
Low Sodium Crepes Stuffed with Blueberry Compote
Amount Per Serving (2 crepes)
Calories 303
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 49mg2%
Potassium 132mg4%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 20g22%
Protein 7g14%
Vitamin A 232IU5%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 3mg15%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin D 41µg273%
Vitamin E 1mg7%
Vitamin K 13µg12%
Calcium 153mg15%
Copper 1mg50%
Folate 79µg20%
Iron 3mg17%
Manganese 1mg50%
Magnesium 12mg3%
Phosphorus 51mg5%
Selenium 14µg20%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
