Gluten Free Strawberry Cheesecake Crepes

Hey all! I have been wanting to make a crepe recipe for some time, and I was very pleased with the result. As most of you know, I typically just throw ingredients together in hopes it turns out, and this recipe was no exception! My goal was to make these as healthy as possible and gluten free as well. This recipe is super healthy and completely gluten free…and of course delicious!

Ingredients

Gluten Free Crepe "Shell" Ingredients

• 4 large egg whites

• 1 cup vanilla unsweetened almond milk

• 1/4 cup Almond Meal/Flour

• 3/4 cup oat flour

• 4 tsp stevia in the raw powder

• 1 tsp Vegetable Oil

• 1/8 tsp salt

Gluten Free Crepe "Filling" Ingredients

• 2-3 cups Strawberries chopped

• 2 cups plain non-fat greek yogurt

• 2/3 cup stevia in the raw powder more to taste

• 8 oz Greek cream cheese

• 3/4 tsp Vanilla extract

Instructions

1. Gather all ingredients, a whisk, a hand mixer, 2 large mixing bowls, and 2 saucepans (one medium and one large).

2. Mix all "crepe shell" ingredients together in a large bowl, and whisk together for at least 1 minute. Make sure all gluten free ingredients are blended together, without clumps.

3. Spray both pans with cooking spray, and pour 1/4 of the batter into the medium pan. Make sure to rotate/tip pan in a circular motion in order for the batter to coat the entire bottom of the pan. Cook on medium heat for a few minutes (about 4-5 minutes) and then quickly flip the gluten free crepe onto the large pan. You will see tiny little bubbles in the crepe when it is ready to flip. Cook for another few minutes until the edges begin to bend/lift up.

4. Continue this process until all 4 shells are cooked. While the crepes are cooking, rinse and cut the strawberries into small pieces.

5. Next, gather all filling ingredients, a hand mixer, and a mixing bowl. Blend all filling ingredients together until smooth. This may take 2-3 minutes, to reach a smooth consistency (add the strawberries in once the filling is almost smooth). You should still have little chunks of strawberry, but no chunks of cream cheese.

6. Set this in the fridge until all 4 gluten free crepe shells are finished cooking. Place one gluten free crepe shell on a plate and then spoon out 1/4 of the filling into the crepe shell. Add a handful of strawberries to the crepe, over the yogurt filling layer.

7. Fold the sides of the crepe up and over each other in order to "seal" the crepe. Add a dollop of the cheesecake yogurt filling and strawberries on top if desired. Serve and enjoy!