"Keto" Egg Crepe filled with Brie, Mushrooms, and Spinach
RECIPE
Servings 2 | Prep Time 20 | Total Time 30
INGREDIENTS
2 large eggs
1/3 cup heavy cream
1/3 cup cream cheese
2-3 ounces thinly slice brie cheese
8 mushrooms, washed and sliced
1/4 tsp. fine pink himalayan salt
2 handfuls of fresh spinach leaves
1-2 T olive oil
1 1/2 tsp. salted butter
DIRECTIONS
On the stove top, sautée the sliced mushrooms over medium high heat for 5-10 minutes in 1-2 T olive oil until browned. Sprinkle with fine pink himalayan salt, to taste.
Into the same pan, add the spinach and stir for 1 minutes, over low heat, until spinach begins to wilt. Remove from heat and set aside while you prepare the egg crepe.
If the brie is too cold, place the slices of brie on a small plate and microwave for 10-15 seconds to begin warming it before making the crepe.
Heat a non-stick pan to 200-250 degrees. Add the butter to coat the pan.
Pour half of the egg batter into the heated pan and rotate pan until batter spreads to cover entire bottom of pan. Keep rotating pan over the heat until a full crepe forms in the pan.
Keeping the heat no greater than 250 degrees, place the softened cheese slices on top of the slowly cooking crepe and top with spinach mushroom mixture.
Once the egg crepe has cooked (approximately 4 minutes cooking time), gently fold the crepe over onto itself 2-3 times and remove from pan onto a plate.
