Berry Cream Cheese Crepes
Considering putting your children on a phase 1 diet but don’t know where to start? Or maybe you are trying to get your kids off of cereal and need some healthier breakfast ideas? These berry cream cheese crepes should do the trick. When it comes to getting kids to eat phase 1 or even phase 2 we all know what a challenge it can be, especially when they had been eating junk food for most of their life. We are not even there yet but we are always working on it. Because of the cravings and addictions they have to sugar and processed foods we knew we had to take it slow and ease them into a healthier way of eating. A few years ago I started taking all their not so healthy favorites and revamping them by turning them into something healthy that they could still get excited about.
These crepes are made with wholesome ingredients but sweet enough to where kids love them. You can also top the crepes with some homemade whipping cream for some added sweetness and it would STILL be a phase one breakfast!
If you missed last weeks post we decided to have the kids stop buying school lunches so we can take their nutrition to the next level. I also showed the comparison between a typical American school lunch to school lunches around the world. It’s an eye opener so check it out!
Berry Cream Cheese Crepes
- 1/3 cup Almond milk (I haven't tried with coconut milk yet but bet it would be delicious)
- 2 tbsp Beaten egg
- 1/4 tsp Vanilla extract
- 1/8 cup Tapioca flour
- 1/8 cup Almond flour I used Bob's Red Mill
- 1-1/2 tsp Xylitol
- 1/4 tsp Baking powder
- Dash salt
- 2 tsp Butter
- 2 oz Cream cheese softened
- 3 tbsp Xylitol
- 4 tsp Almond milk
- 1/8 tsp Vanilla extract
- 1/3 cup Fresh berries (blueberries, strawberries and raspberries)
- To make the filling, you must mix 2 oz. of cream cheese, 3 tbsp. xylitol, 4 tsp. almond milk and 1/8 tsp. vanilla extract in a medium size bowl and set aside.
- To make the crepes, start with a medium size bowl and mix almond milk, 2 tablespoons of beaten egg, vanilla, tapioca flour, almond flour, xylitol, salt, and baking powder.
- In a saucepan heat 1 tablespoon of butter on medium heat. Pour in crepe batter and let cook until most of the moisture is gone and it begins to turn golden brown. Be patient flipping as they are delicate and break easily. Cook on the other side for approximately 3-4 minutes until golden brown.
- Add your cream cheese mixture and top with berries.
- Fold into a roll and top with homemade whipped cream if desired.
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I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout.
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