Savory Breakfast Crepes with Low Carbs

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 so it spreads evenly. Cook each crepe for about a minute on each side until they’re lightly browned. Once cooked, transfer them to a plate and cover with parchment paper or a paper towel to keep them from drying out. Repeat until you have four crepes ready.

Step 3

Using the same skillet, cook the pepper and onion until the onions turn translucent, which should take around 3 minutes. Then add the spinach and mushrooms, cooking just until the spinach wilts, about 2 to 3 minutes. Crack in the eggs, season with salt and pepper, and scramble everything together until the eggs are cooked how you like, 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 and fold the sides over. Save the remaining crepes for later or enjoy them as you like!