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Chia Berry Crepes
By :The Instant Pot Diabetes Cookbook
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Those teeny chia seeds are loaded with fiber, and when mixed with liquids they become gelatinous so they help to thicken sauces, dressings, etc. Keep that in mind when you want to incorporate more fiber and texture into your meals.
instant pot recipe, instant pot chia berry crepes, instant pot crepe recipes, instant pot breakfast recipes
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Prep Time 7 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
4 servings
Ingredients
  • 1 cup frozen blueberries
  • 1 cup frozen raspberries
  • 1/2 cup Water plus 1 tbsp of water, divided
  • 2 tsp chia seeds
  • 2 tsp cornstarch
  • 3 tbsp powdered sugar divided
  • 1/8 tsp almond extract
  • 4 premade crepes such as Melissa’s
  • 1 cup plain 2% Greek yogurt such as Fage
Prep Time 7 minutes
Cook Time 6 minutes
Passive Time 15 minutes
Servings
4 servings
Ingredients
  • 1 cup frozen blueberries
  • 1 cup frozen raspberries
  • 1/2 cup Water plus 1 tbsp of water, divided
  • 2 tsp chia seeds
  • 2 tsp cornstarch
  • 3 tbsp powdered sugar divided
  • 1/8 tsp almond extract
  • 4 premade crepes such as Melissa’s
  • 1 cup plain 2% Greek yogurt such as Fage
instant pot recipe, instant pot chia berry crepes, instant pot crepe recipes, instant pot breakfast recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. Use a quick pressure release. When the valve drops, carefully remove the lid.
  3. In a small bowl, stir together the remaining 1 tbsp of water and the cornstarch. Stir until the cornstarch is dissolved.
  4. 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.
  5. 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.
  6. 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.
Recipe 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