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 caloriescarbohydrate: 8.7 gcholesterol: 385.2 mgfat: 31.1 gfiber: 2.8 gprotein: 20.4 gsaturatedFat: 10.8 gservingSize: -sodium: 331.2 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Savory Breakfast Crepes
Directions
-
Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
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.
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.
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.