Best Low Carb Savory Breakfast Crepes Recipes

Savory Breakfast Crepe Pockets Recipe by Tasty image

Provided by Alix Traeger

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup flour
3 eggs
1 ½ cups milk
1 pinch salt
1 tablespoon butter
½ onion, sliced
2 cloves garlic, minced
1 cup spinach
4 slices mozzarella cheese, or swiss cheese
8 slices ham
4 fried eggs

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!

Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams

Low Carb Breakfast Crepes With Cheese Filling image

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 15

CREPES
1 large egg
1 egg white
1/8 c cream
few drops vanilla flavoring
1 pinch salt
1/4 c low-carb baking mix
1/8 tsp baking powder
CHEESE FILLING
2 oz neufchatel cheese, softened (1/4 large package)
2 Tbsp non-fat greek yogurt
1 Tbsp sugar substitute (xylitol or splenda, granulated)
FRUIT TOPPING
1/4 c frozen or fresh sliced strawberries
2 Tbsp sugar free strawberry preserves

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.