Cheesecake Crepe Roll-Ups

Ingredients

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Dates, deglet noor

  15g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Coconut oil

  1 tsp or 5g

• 0% Milkfat Icelandic Style Skyr Plain

  Siggi's

  300g

• Frozen Mixed Berries

  Strawberries, Raspberries, Blueberries, Blackberries - Wegmans

  ½ cup or 70g

Directions

1. In a blender, blend dates, eggs and milk. Whisk together the flour, date mixture, and salt in a bowl to make a smooth batter.
2. Grease with coconut oil a nonstick crepe pan over medium heat. Pour about 2 tablespoons of the batter into the pan, and swirl to cover the bottom of the pan with a thin layer of batter. Cook until the crepe is no longer runny, about 1 minute; flip and cook the other side for an additional 1 minute. Repeat to make 4 crepes. Set the crepes aside on paper towels.
3. In a bowl, mix the skyr with the berries. Spread the cream cheese filling evenly over the crepes and roll up.

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