Low-Carb Savory Breakfast Crepes

Scrambled eggs and veggies taste even better enveloped in these low-carb almond flour crepes that are super easy to fix for two!

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 386 Calories

Ingredients

• 2 eggs
• 2 eggs, beaten
• 2 ounces cream cheese, softened
• 1 tablespoon diced onion
• 1 pinch salt and ground black pepper
• 1 tablespoon almond milk
• 2 mushrooms, sliced
• 1 tablespoon grated Cheddar cheese
• 0.33333334326744 cup almond flour
• 0.25 cup diced yellow bell pepper
• 0.5 cup packed baby spinach leaves

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.