Low-Carb Savory Breakfast Crepes

Low-Carb Savory Breakfast Crepes

by Rafael Vicente 2 years ago
0 (0)
20 minutes
385.8 kcal
8.7 g carbs
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Description

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.

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
Directions
  1. 1. Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
  2. 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. 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. 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.
Nutrition Facts
serving: 2 servings
calories: 385.8 kcal
carbohydrates: 8.7 g
protein: 20.4 g
saturated fat: 10.8 g
cholesterol: 385.2 mg
sodium: 331.2 mg
fiber: 2.8 g
sugar: 2.8 g