LOW-CARB SAVORY BREAKFAST CREPES
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.
Provided by Paula
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 331.2 mg, Sugar 2.8 g
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BarrieJames Hemmings
[email protected]I love these crepes! They're so easy to make, and they're always delicious. I've made them for breakfast, lunch, and dinner. They're also great for meal prep.
Aabbas Arain
[email protected]These crepes are a bit too bland for my taste. I think I'll try adding some herbs or spices to the batter next time.
Rukaya Akakade
[email protected]These crepes are a great way to get your kids to eat their vegetables. I often sneak in chopped spinach or zucchini into the batter.
Md Shohid mia
[email protected]I've been making these crepes for years, and they're always a hit! They're so easy to make, and they're always delicious. I love that I can customize the fillings to my liking.
Enock Kasirye
[email protected]I'm not a fan of the texture of these crepes. They're a bit too rubbery for my taste.
Rational de blaq Neymar
[email protected]These crepes are a great way to use up leftover vegetables. I often add chopped spinach, mushrooms, or bell peppers to the batter.
Zaheer Baig
[email protected]I love these crepes! They're so versatile. I've used them for breakfast, lunch, and dinner. They're also great for meal prep. I usually make a batch on the weekend and then reheat them throughout the week.
Joyal Shahzad
[email protected]These crepes were a bit too thick for my liking. I think I'll try a different recipe next time.
Waqar Chadhar
[email protected]I'm not a huge fan of almond flour, so I substituted it with coconut flour. The crepes turned out great! They were still light and fluffy, and the coconut flour gave them a slightly sweet flavor.
Santoos Santoos
[email protected]I made these crepes for my friends for brunch, and they were a huge hit! Everyone loved the texture and flavor. I'll definitely be making these again.
Ikechukwu Amos
[email protected]These crepes were a bit too eggy for my taste. I think I'll try a different recipe next time.
Ellyana Tilson
[email protected]I've tried many low-carb crepe recipes, but this one is by far the best. The almond flour gives them a slightly nutty flavor that I love. I've been making these crepes every weekend for brunch, and my family loves them.
Md Mezan
[email protected]Wow, these crepes are amazing! They're so light and fluffy, and the flavor is incredible. I'm definitely making these again.
Constantinos Mavroyannis
[email protected]These crepes are a game-changer for my low-carb breakfast routine! They're incredibly easy to make, and the texture is spot-on. I love that I can customize the fillings to my liking - my favorite is a combo of scrambled eggs, avocado, and salsa.