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Low-Carb Savory Breakfast Crepes
Low-Carb Savory Breakfast Crepes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious low-carb almond flour crepes filled with scrambled eggs and veggies - a quick and tasty dish for two!
Ingredients:
  • 2 ounces cream cheese, softened
  • 0.33333334326744 cup almond flour
  • 1 tablespoon almond milk
  • 0.25 cup diced yellow bell pepper
  • 1 tablespoon diced onion
  • 0.5 cup packed baby spinach leaves
  • 2 mushrooms, sliced
  • 2 eggs, beaten
  • 1 pinch salt and ground black pepper
  • 1 tablespoon grated Cheddar cheese
Instructions:
  • In a blender, mix cream cheese, eggs, almond flour, and almond milk until silky and well combined, for about 30 seconds to 1 minute.
  • Preheat an 8-inch nonstick skillet over medium heat for 2 minutes. Pour in 3 tablespoons of crepe batter, swirling to coat the bottom. Cook for about 1 minute per side until lightly browned. Transfer to a plate and cover with parchment paper or a paper towel to cool. Repeat with the remaining batter to make a total of 4 crepes.
  • Sauté pepper and onion in a skillet until onions are translucent, approximately 3 minutes. Toss in spinach and mushrooms and cook until spinach wilts slightly, 2 to 3 minutes. Crack in eggs, season with salt and pepper, and scramble until desired doneness, around 2 minutes. Sprinkle with Cheddar cheese before serving.
  • Fill 2 crepes with scrambled egg mixture down the center, then fold over from each side. Set aside the remaining crepes for later.

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