Instant Pot Chia Berry Crepes
Chia seeds are a diabetes superfood—they're loaded with fiber, omega-3 fatty acids, and antioxidants. They also form a gel when added to liquids, so they can help thicken sauces, dressings, and jellies. In this recipes, chia seeds are combined with frozen berries to create a jam-like fruit filling with very little added sugar.
You can make your own crepes or look for premade crepes in the produce section of your grocery store for a super easy sweet treat. Or you could use the chia-berry jam to top toast, waffles, or oatmeal for breakfast.
Find this recipe and more in The Instant Pot Diabetes Cookbook.
Find more diabetes-friendly Instant Pot recipes here.
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- Prep time
- 5 min
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- Cook time
- 5 min
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- Servings
- 4 Servings
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- Serving size
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1 crepe
Ingredients
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frozen blueberries
- 1 cup
- 1 cup
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frozen raspberries
- 1 cup
- 1 cup
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water (divided use)
- 1/2 cup plus 1 tbsp
- 1/2 cup plus 1 tbsp
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chia seeds
- 2 tsp
- 2 tsp
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Cornstarch
- 2 tsp
- 2 tsp
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powdered sugar (divided use)
- 3 tbsp
- 3 tbsp
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almond extract
- 1/8 tsp
- 1/8 tsp
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premade crepes
- 4
- 4
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plain 2% Greek yogurt
- 1 cup
- 1 cup
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Directions
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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.
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Use a quick pressure release. When the valve drops, carefully remove the lid.
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In a small bowl, stir together the remaining 1 Tbsp of water and the cornstarch. Stir until the cornstarch is dissolved.
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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.
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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.
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Spoon equal amounts of the berry mixture down the center of each crepe (about 1/3 cup per 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 1/4 cup yogurt and serve immediately.