01
Blend Batter Ingredients
Start by tossing 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.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Cook Thin Crepes
Next, 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.
03
Saut Veggies and Eggs
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.
04
Fill and Fold Crepes
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!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use a non-stick pan to prevent the crepes from sticking and tearing.
- Cook over medium heat to ensure even cooking without burning.
- Let the batter rest for a few minutes before cooking to improve texture.
Why you’ll love it
This recipe offers a delicious way to enjoy breakfast without the heavy carbs. It’s light, flavorful, and perfect for those watching their carb intake. You get all the satisfaction of crepes with less guilt.
Serving ideas
Serve with fresh herbs, a dollop of sour cream, or a sprinkle of cheese. Pair with avocado slices or a side of sautéed vegetables for a complete meal. These crepes also work well with smoked salmon or crispy bacon.
Storage & leftovers
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or microwave with a damp paper towel to keep them soft. Avoid freezing to maintain the best texture.
