Spinach and Mushroom Stuffed Crepes

These low-carb crepes with spinach and mushrooms inside are a tasty and healthy choice for breakfast or brunch. The flavors are great, and theyre great for people who want to cut back on carbs.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 4 large eggs
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

In a skillet, heat 1 tablespoon of olive oil over medium heat

Add the sliced mushrooms and saut until they release their moisture and become tender, about 5 minutes

Add the chopped spinach to the skillet and continue to cook until wilted, about 2 minutes

Season with salt, pepper, and garlic powder

In a mixing bowl, whisk together the eggs, almond flour, grated Parmesan cheese, and almond milk until well combined

Heat a non-stick skillet or crepe pan over medium heat and brush it with the remaining olive oil

Pour a small amount of the crepe batter into the skillet, swirling it to create a thin crepe

Cook for 1-2 minutes on each side until lightly browned

Repeat the process with the remaining batter to make 4 crepes

Place a spoonful of the spinach and mushroom filling onto one half of each crepe, then fold the other half over to cover the filling, creating a half-moon shape

Serve the stuffed crepes warm, garnished with extra Parmesan cheese if desired