Yogurt & Berry Crepe Enchiladas

These crepes are a fun way to enjoy breakfast "enchilada" style and can be made up to 3 days in advance.


  • ½ cup whole wheat flour
  • Pinch coarse salt
  • Pinch stevia or drizzle of honey
  • 2 large eggs
  • ¾ cup Silk Unsweetened Vanilla Almondmilk
  • 1 tablespoon oil
  • ¼ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
  • 1 cup mixed berries
  • 1 teaspoon mini dark chocolate chips


  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.*
  2. Roll crepes and place on plate upside down. Top with almondmilk yogurt, berries and mini dark chocolate chips. Serve immediately.


Cooking Tip: Crepes can be cooked in advance and refrigerated for up to 3 days.


Keywords: whole wheat, healthy, easy, quick, simple, sweet