LOW-CARB SAVORY BREAKFAST CREPES

Low-Carb Savory Breakfast Crepes image

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

Previous Next

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

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

*** Explore more Low-Carb Savory Breakfast Crepes Recipes »

Comment
Leave a comment

Ray Lee

[email protected]

Thank you for sharing!

PHENYO CASSPER

[email protected]

Love this recipe!

mohamad fattouh

[email protected]

Definitely a keeper!

M Shafi

[email protected]

Easy peasy!

Fahad hussain Fahad

[email protected]

Yum!

Riyan Tamang

[email protected]

5 stars!

Man Kumar Pun

[email protected]

These crepes are a healthy and delicious way to start your day. I highly recommend them!

Levi Aceckerman Gaming

[email protected]

These crepes are a great way to use up leftover vegetables. I added some chopped zucchini and carrots to the batter and they were delicious.

Miss Sukhi

[email protected]

I froze some of these crepes for later and they reheated well in the microwave.

Busuulwa faloq

[email protected]

These crepes are perfect for meal prep. I made a big batch on the weekend and then reheated them throughout the week for breakfast or lunch.

Sk Sazzad

[email protected]

I served these crepes with fresh berries and whipped cream for a special occasion breakfast. They were a hit!

Javid Zamani

[email protected]

I added some chopped spinach and sun-dried tomatoes to the batter and they were delicious. These crepes are so versatile!

Prince Saamy

[email protected]

I made these crepes with coconut flour instead of almond flour and they turned out great. They were a little more dense, but still very tasty.

Mail Wattoo

[email protected]

These crepes were fluffy and flavorful. The almond flour gave them a nice nutty taste.

Mitua Afshin

[email protected]

I'm always looking for new and healthy breakfast options, and these crepes fit the bill. They're easy to make and taste great.

Kings Jedi

[email protected]

I was skeptical about low-carb crepes, but these were surprisingly good. They didn't taste like cardboard! I'll be adding these to my regular breakfast rotation.