Breakfast Crepes: Low-Carb and Savory

Step 1

Blend the cream cheese, eggs, almond flour, and almond milk together until the batter is nice and smooth—this usually takes about 30 seconds to a minute. Heat an 8-inch nonstick skillet over medium heat for a couple of minutes, then pour in about 3 tablespoons of the batter. Swirl it around to cover the bottom evenly and cook until it’s lightly browned, about a minute on each side. Set the crepe aside on a plate and cover it with parchment paper or a paper towel to keep it warm. Repeat this process until you have four crepes ready.

Step 2

Use the same skillet to cook the pepper and onion over medium heat until the onions turn translucent, which should take around 3 minutes. Add the spinach and mushrooms and cook everything together until the spinach wilts a bit, about 2 to 3 minutes. Crack in the eggs, season with salt and pepper, and scramble until they’re just how you like them, usually about 2 minutes. Sprinkle some Cheddar cheese on top while the eggs are still warm.

Step 3

To put it all together, spoon the scrambled egg mixture down the center of two crepes and fold the sides over. You can save the remaining crepes for later or enjoy them as you like!

Creative Serving Ideas

Try filling these crepes with scrambled eggs, cheese, and sautéed spinach for a hearty meal. They also pair well with smoked salmon and cream cheese or avocado and bacon for extra flavor.

Food Storage Guide

Store any leftover crepes in an airtight container in the fridge for up to two days. To reheat, warm them gently in a pan or microwave until soft and pliable. Avoid stacking too many at once to prevent sticking.