Yogurt & Berry Crepe Enchiladas

Recipe by The Gourmet RD

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Ingredients

• ½ cup whole wheat flour
• pinch coarse salt
• pinch stevia or drizzle of honey
• 2 eggs
• ¾ cup Silk Unsweetened Vanilla Almondmilk
• 1 tbsp oil
• ¼ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
• 1 cup mixed berries
• 1 tsp mini dark chocolate chips
• ½ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
• ½ cup mango chunks
• ¼ cup granola
• drizzle honey
• 1 slice whole grain toast
• 1½ tbsp nut butter
• 2 tbsp Silk Vanilla Almond Dairy-Free Yogurt Alternative
• ¼ medium apple (sliced)
• drizzle of honey or maple syrup
• 1 tsp chia seeds
• 1 cups Silk Unsweetened Vanilla Almondmilk
• ½ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
• 1 cup frozen peaches
• ½ medium ripe avocado
• drizzle of stevia or honey

Method

1. In a medium mixing bowl, whisk together flour, salt, stevia, eggs and almondmilk until thoroughly mixed. Heat oil in a medium cast iron or non-stick skillet to medium heat. Once hot, add ¼ of the mixture and cook 1-2 minutes per side, until browned and set. Set aside until slightly cooled.* Roll crepes and place on plate upside down. Top with almondmilk yogurt, berries and mini dark chocolate chips. Serve immediately.
2. Place almondmilk yogurt in a bowl and top with mango, granola and a drizzle of honey. Serve immediately.
3. Slather toast with nut butter, then yogurt. Top with apples, honey or maple syrup and chia seeds. Serve immediately.
4. Place all ingredients into a blender and puree until smooth. Serve immediately.

View the recipe instructions at The Gourmet RD