Low-Carb Crepes for a Delicious Breakfast

Ingredients

• Crepes:
• 2 ounces cream cheese, softened
• 2 eggs
• 1 tablespoon almond milk
• Eggs:
• 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

Step 1

Tos the cream cheese, eggs, almond flour, and almond milk into a blender. Blend everything together until the batter is nice and smooth, which usually takes about 30 seconds to a minute.

Step 2

Heat up an 8-inch nonstick skillet over medium heat for a couple of minutes. Pour in about 3 tablespoons of the batter and quickly swirl the pan around so it spreads out evenly. Cook the crepe for about a minute on each side until it’s lightly golden. Once done, transfer it to a plate and cover with some parchment paper or a paper towel to keep it from drying out. Keep going until you’ve made four crepes.

Step 3

Using the same skillet, cook the pepper and onion until the onions turn translucent, around 3 minutes. Then toss in the spinach and mushrooms, cooking until the spinach just starts to wilt, about 2 to 3 minutes. Crack in the eggs, season with a little salt and pepper, and scramble everything together until the eggs are cooked to your liking, roughly 2 minutes. Sprinkle some Cheddar cheese on top while it’s still warm.

Step 4

To put it all together, spoon the scrambled egg mixture down the center of two crepes, then fold the sides over to enclose the filling. You can save the remaining crepes for another breakfast or snack later on.