Chia Berry Crepes


  • 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
  • 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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