Low Carb Breakfast Crepes With Cheese Filling Recipes
LOW-CARB SAVORY BREAKFAST CREPES
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
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
LOW CARB BREAKFAST CREPES WITH CHEESE FILLING
The creamy cheese filling is just as delightful as the subtly sweet crepe. Oh, and they're pretty as a picture too!
Provided by Susan Feliciano
Categories Other Breakfast
Time 30m
Number Of Ingredients 15
Steps:
- 1. Beat together egg and egg white until light and fluffy. Beat in cream, salt, and a few drops vanilla.
- 2. Stir baking powder into baking mix, and add to egg mixture. Beat well, scraping sides of bowl to incorporate all the grains of the baking mix. Let batter rest.
- 3. Blend together the softened cream cheese, yogurt, sugar substitute (Splenda or Xylitol), and a few drops of vanilla until smooth and well mixed.
- 4. Place fruit and preserves in a small bowl. Microwave for 30 seconds on high. Stir until smooth.
- 5. To cook crepes: Spray a crepe pan or 10-inch non-stick skillet with cooking spray, and heat over medium heat. When hot, pour half the crepe batter into pan, tilting pan so batter thinly covers the bottom of the pan. Lower heat to medium low. Cook until top starts to dry out. Carefully turn crepe over, using a large, thin spatula. Cook other side briefly and remove to serving plate. Cook remaining batter in the same way.
- 6. To assemble crepes: Spoon half of cheese mixture over each crepe and roll up. Top with half of preserves/fruit mixture. Serve immediately.
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