Chia Berry Crepes

By: The Instant Pot Diabetes Cookbook

Chia Berry Crepes
cuisine icon Cuisine
American, Modern
cuisine icon Course
Breakfast, Dessert, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Cook’s Note
Premade crepes are sold in the produce section of major supermarkets.","NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1/2 Fruit, 1/2 Carbohydrate, 1 Lean Protein","Calories: 170; Calories from Fat: 30; Total Fat: 3.5 g; Saturated Fat: 1.2 g; Trans Fat: 0.0 g; Cholesterol: 10 mg; Sodium: 105 mg; Potassium: 190 mg; Total Carbohydrate: 28 g; Dietary Fiber: 4 g; Sugars: 17 g; Protein: 8 g; Phosphorus: 130 mg "]
cuisine icon Keywords
15-30 min, 4 servings, almond extract, american, breakfast, breakfast recipe, breakfast recipes, chia seeds, contributed, cook 6 min, cornstarch, dessert, diabetes, easy, frozen blueberries, frozen raspberries, instant pot breakfast recipes, instant pot dessert recipe, instant pot recipe, instant pot recipes, kids, modern, plain 2% greek yogurt, powdered sugar, premade crepes, prep 7 min, pressure cook, pressure cooker recipes, water

prep icon Prep Time
7 min
cook icon Cook Time
6 min

serving icon Servings
4 servings
Ingredients
  • 1 cup frozen blueberries
  • 1 cup frozen raspberries
  • 1/2 cup Water
  • 2 tsp chia seeds
  • 2 tsp cornstarch
  • 3 tbsp powdered sugar
  • 1/8 tsp almond extract
  • 4 premade crepes
  • 1 cup plain 2% Greek yogurt
Instructions
  • Place the berries, 1/2 cup of the water, and the chia seeds in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 1 minute.
  • Use a quick pressure release. When the valve drops, carefully remove the lid.
  • In a small bowl, stir together the remaining 1 tbsp of water and the cornstarch. Stir until the cornstarch is dissolved.
  • Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Stir the cornstarch mixture into the berries. Bring to a boil and boil for 1 minute, or until thickened slightly.
  • Turn off the heat. Stir in 2 tbsp of the powdered sugar and the almond extract. Place the berry mixture in a medium bowl and let stand for 15 minutes to cool slightly.
  • Spoon equal amounts of the berry mixture down the center of each crepe. Fold the ends over to overlap slightly. Spoon the remaining 1 tbsp of powdered sugar into a fine mesh sieve and sprinkle evenly over each crepe. Top each crepe with an equal amount of the yogurt. Serve warm or chilled, if desired.
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