Low Carb Savory Breakfast Crepes Recipes

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

LOW-CARB SAVORY BREAKFAST CREPES

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.

LOW-CARB CASSAVA CREPES

Steps:

• Mix milk, egg whites, butter, sugar, lemon juice, and salt together. Gradually add cassava flour, mixing until well combined and no longer lumpy. Batter should be very thin but thick enough to coat a spoon.
• Preheat a nonstick pan over medium-low heat. Add about 1/4 cup batter to pan and immediately swirl the pan until crepe is as thin as possible. Cook until barely golden brown, about 3 minutes on each side. Plate crepe and repeat with remaining batter.

SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY

Steps:

• In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
• Add in the remaining milk and mix again until the batter is thin and smooth.
• Heat a nonstick pan over medium heat.
• Add the butter and onions to the pan. Cook until browned.
• Add garlic, spinach, and salt, and stir until spinach is wilted.
• Remove the spinach mixture and clean the pan.
• Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
• Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
• Using a spatula flip the crepe over and cook through, about 2 minutes.
• Repeat with remaining batter.
• Preheat oven to 350°F (180°C).
• Lay the crepes on a baking sheet.
• Place one slice of cheese in the middle of a crepe.
• Top the cheese with 2 slices of ham and the spinach mixture.
• Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
• Bake the crepes for 5 minutes or until yolk is at the desired consistency.
• Enjoy!

LOW CARB CREPES

Steps:

• Whisk all ingredients together.
• Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter.
• Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily.
• Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe.
• If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.

LOW CARB BREAKFAST CREPES WITH CHEESE FILLING

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.