Friday, January 10, 2020

BREAKFAST CREPES







BREAKFAST CREPES

This idea makes a nice change for breakfast. Crepes are a nice envelope for savory fillings, not just sweet fillings.  Add some sausage on the side and you have a breakfast fit for a queen!  Of course, you can use your own creative filling; mine is just a suggestion.  I love adding bits of cream cheese to my scrambled eggs - try it and you will be amazed at the difference it makes.


Crepes, OR Ultra Low-carb Crepes (1 g net carbs each):
  OR my top favorite low-carb crepes (can't tell the difference from the real thing)
3 oz regular cream cheese (90 g)
4 eggs
3 tbsp gluten-free oat flour, OR buckwheat flour (a seed, not a grain) (45 mL)
1/2 tsp vanilla extract (5 mL)
Filling:
1 California avocado
Lemon juice sprinkle
8 eggs
1 tbsp whipping cream (15 mL)
1 tbsp water (15 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1 tbsp Light-tasting olive oil (15 mL)
2 oz cream cheese (50 g)
4 slices bacon, cooked and chopped
1/4 cup grated Cheddar cheese (60 mL)
  OR more if you like a lot of cheese

Crepes: In food processor, process cream cheese.  Add eggs; process.  Add oat flour, OR buckwheat flour and vanilla extract and process until smooth, scraping down the sides at least once and processing again.

Use 3 tbsp (45 mL) batter for each crepe and a small, nonstick 6-inch (15 cm) crepe pan (inside diameter).  Tilt pan to coat with batter.  Cook over medium heat.  Flip crepe when easy to slide a spatula underneath it.  Cook a few seconds on second side.  Set aside in covered casserole dish in the oven at a low heat of 190°F (88°C).  Brush pan with a little olive oil between every other crepe or so.

Filling:  Cut avocado and remove pit.  Scoop avocado completely with a melon baller and place in small bowl.  Sprinkle avocado lightly with lemon juice.

In medium bowl place eggs.  Add whipping cream, water, salt and pepper.  Beat well with a fork.  In large frying pan, in olive oil, and over medium heat, cook eggs, using a spatula to scoop and fold the eggs from time to time until the eggs are cooked and still glossy.  While the eggs are cooking add the cream cheese in bits.  At the end of cooking, sprinkle with Cheddar cheese and top with bacon bits.  Fill crepes down center and top with some avocado.  Fold crepes gently over the fillings.  Serve immediately.

Yield:  9 servings
1 serving
250.8 calories
14.5 g protein
20.1 g fat
0 g fiber
4.3 g net carbs

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