What a tasty way to prepare eggs for breakfast or company! I also stuff them with healthy vegetables. You are welcome to use bacon or ham in the egg mixture. Add your other preferred low-carb vegetables, like zucchini or yellow squash. I make this recipe for two people because I don’t eat a lot. That leaves two extra crepes for a different breakfast the following morning or for dessert with berries and cream after dinner.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
- Use any cheese you prefer.
- Top with more grated cheese and cherry tomatoes, if desired.
Nutrition Facts
| Calories | 386 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 385 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 331 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
They are pretty good. We had to practice a few times because they end up so fragile because they don’t have the gluten from flour. I make regular crepes all the time and I had to make these very differently. I wasn’t able to flip them as normal; I ended up cooking them at a medium low temperature and just cooking them through on one side. Even though I had a nonstick pan, I had to spray the pan before every crepe to be able to get them off the pan in one piece. Once I had it figured out they ended up being pretty delicious. We filled them with Breakfast potatoes and sausage.