Low Carb Crepes With Blueberry Cream Cheese Filling A Girl Worth Saving Recipes

LOW-CARB SAVORY BREAKFAST CREPES

Low-Carb Savory Breakfast Crepes image

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

Ingredients

2 ounces cream cheese, softened
2 eggs
⅓ cup almond flour
1 tablespoon almond milk
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

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

BLUEBERRY CREPES

Blueberry Crepes image

We love these crepes! Blueberries are a great fresh filling, but so are meats and cheeses! This recipe is our take on a Pampered Chef® recipe that we make every other weekend!

Provided by LilMisMegs

Categories Breakfast and Brunch Crepes

Time 55m

Yield 2

Number Of Ingredients 11

Ingredients

⅓ cup milk
3 tablespoons all-purpose flour
1 large egg
3 teaspoons unsalted butter, melted, divided
2 teaspoons white sugar
¼ cup freshly squeezed orange juice
¼ cup white sugar
3 pinches ground cinnamon, or to taste
1 teaspoon grated orange zest
1 cup fresh blueberries
½ cup whipped cream, or to taste

Steps:

Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 57.3 g, Cholesterol 122.8 mg, Fat 12.8 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 7 g, Sodium 73.4 mg, Sugar 42.3 g

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