Low Carb Savory Crepes with Spinach and Mushroom Filling

Delight in these *Low Carb Savory Crepes with Spinach and Mushroom Filling*, a wholesome and flavorful dish perfect for a low-carb lifestyle. Made with almond flour, eggs, and almond milk, the delicate crepes are light yet satisfyingly sturdy, creating the ideal base for the rich, creamy filling. The sautéed spinach, mushrooms, and garlic are brought together with Parmesan cheese and a touch of heavy cream for a velvety texture and savory depth. Ready in under an hour, this recipe is perfect for an impressive weekend brunch, a sophisticated lunch, or even a quick dinner. Serve these crepes warm, folded or rolled, for a protein-packed, gluten-free meal that's elegant yet easy to make. Whether you're looking for keto-friendly recipes or just crave something indulgently healthy, these crepes are sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent.

Step 3

Add the sliced mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until they soften and release their moisture.

Step 4

Add the minced garlic and spinach to the skillet. Cook for about 3 minutes until the spinach is wilted.

Step 5

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.

Step 6

Heat a non-stick skillet or crepe pan over medium heat and add a small amount of butter.

Step 7

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.

Step 8

Remove the crepe to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.

Step 9

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

Serving size	(1108.4g)

Amount per serving	% Daily Value*
Calories	1685.2

Total Fat 139.8g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 909.8mg	0%
Sodium 2565.1mg	0%
Total Carbohydrate 43.9g	0%
Dietary Fiber 18.1g	0%
Total Sugars 11.9g
Protein 74.6g	0%

Vitamin D 279.0IU	0%
Calcium 1334.4mg	0%
Iron 13.1mg	0%
Potassium 1223.9mg	0%

*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.

Source of Calories

Fat: 72.6%

Protein: 17.2%

Carbs: 10.1%