Low-Carb Savory Breakfast Crepes
Recipe information
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Cooking:
25 min.
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Servings per container:
2
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Source:

Ingredients for - Low-Carb Savory Breakfast Crepes

1. Cream cheese, softened - 2 ounces
2. Eggs - 2
3. Almond flour - ⅓ cup
4. Almond milk - 1 tablespoon
5. Diced yellow bell pepper - ¼ cup
6. Diced onion - 1 tablespoon
7. Packed baby spinach leaves - ½ cup
8. Mushrooms, sliced - 2
9. Eggs, beaten - 2
10. Salt and ground black pepper - 1 pinch
11. Grated Cheddar cheese - 1 tablespoon

How to cook deliciously - Low-Carb Savory Breakfast Crepes

1. Stage

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

2. Stage

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. Stage

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. Stage

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.