Low Carb Savory Crepes with Spinach and Mushroom Filling
Indulge in a guilt-free, flavor-packed breakfast or brunch with these Low Carb Savory Crepes with Spinach and Mushroom Filling! Made with a simple almond flour-based batter, these gluten-free crepes are delicate yet sturdy, perfect for wrapping around a rich, creamy filling. Sautéed mushrooms, fresh spinach, and a garlic-infused Parmesan cream sauce create a hearty, restaurant-quality filling that’s both nutritious and satisfying. Ready in just 45 minutes, this recipe is ideal for meal prep or a leisurely weekend treat. Whether you’re embracing a low-carb lifestyle or simply looking for a delicious new twist on traditional crepes, this dish delivers all the decadence with none of the guilt. Serve warm for the ultimate savory comfort food experience!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 4 large Eggs
- 1 cup Unsweetened almond milk
- 2 tablespoons Butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 small Onion, finely chopped
- 8 ounces Mushrooms, sliced
- 4 cups Fresh spinach
- 2 cloves Garlic, minced
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
Instructions
In a medium bowl, whisk together the almond flour, eggs, almond milk, and a pinch of salt until smooth. Set aside for 10 minutes to let the batter rest.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent.
Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until they soften and release their moisture.
Add the minced garlic and spinach to the skillet. Cook for about 3 minutes until the spinach is wilted.
Pour in the heavy cream and stir in the grated Parmesan cheese. Cook for additional 2-3 minutes until the cheese melts and the mixture is slightly thickened. Season with salt and black pepper to taste. Remove from heat and set aside.
Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter.
Pour in 1/4 cup of batter, tilting the skillet to spread it evenly. Cook for about 1-2 minutes until the crepe is golden brown on the bottom, then flip and cook for another minute.
Remove the crepe to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.
To assemble, place a few tablespoons of the spinach and mushroom filling onto each crepe. Fold or roll the crepes and serve warm.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 11.9 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1334 mg | 103% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
