Low-Carb Savory Breakfast Crepes recipe

All Recipes Breakfast and Brunch Recipes Crepes

Ingredients

2 ounces cream cheese, softened
2 eggs
⅓ cup almond flour
1 tablespoon almond milk
¼ cup diced yellow bell pepper
1 tablespoon diced onion
½ cup packed baby spinach leaves
2 mushrooms, sliced
2 eggs, beaten
1 pinch salt and ground black pepper
1 tablespoon grated Cheddar cheese

Nutrition Info

385.8 calories
carbohydrate: 8.7 g
cholesterol: 385.2 mg
fat: 31.1 g
fiber: 2.8 g
protein: 20.4 g
saturatedFat: 10.8 g
servingSize: -
sodium: 331.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.

  2. Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.

  3. Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs, season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.

  4. To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

Recipe Yield

2 servings

Recipe Note

What a delicious way to fix eggs for every day or for company! I load them with good-for-you veggies, too. Feel free to add ham or bacon to the egg mixture. You could also add other favorite low-carb veggies like zucchini or yellow squash. I have a light appetite and use this recipe for two people. That saves two more crepes for another day to use for a different breakfast, or to use for dessert with berries and cream after dinner.

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