Ingredients

Ingredients scaled to: 1 serving

13/16 large Egg (41.7 grams)

1 13/16 tbsp Almond milk (26.8 grams)

1/3 tbsp. Coconut Flour (4.7 grams)

0.0088 ml Sweetleaf Liquid Stevia (1-2 drops)

1/2 tbsp Butter (7.1 grams)

1/2 tsp Coconut oil (2.3 grams)

3/16 clove Garlic (Crushed) (0.50 grams)

3/16 cup, pieces or slices Mushrooms (11.7 grams)

2 2/3 tbsp Spinach (5 grams)

1/16 tsp Salt (0.25 grams)

1/16 tsp Pepper (0.087 grams)

2/3 oz Brie cheese (sliced into 12 sections) (18.9 grams)
 

Directions

Directions are based on the original recipe of 6 servings

1. To prepare the crepes:

in a mixing bowl, combine eggs and milk, whisking them together. Add in coconut flour and stevia. In a small skillet over high heat, melt 3 tbsp of coconut oil. Pour 1/4 cup batter into the pan, rotating pan to spread batter into a thin layer. When cooked on one side (1 minute) flip and coo on the other side. Remove from pan and keep warm. Repeat with remaining batter, making a total of 6 crepes.

2. To prepare filling:

In a medium skillet over medium heat, melt 1 tbsp of coconut oil. Add in garlic and cook for 1 minute, until fragrant. Ad mushrooms and cook until soft, about 5 minutes. Add in spinach and cook for another 2-3 minutes. Season with salt and pepper.

3. To combine:

Place a crepe back to pan that you cooked the in, laying flat on medium high heat. Add about 1//6 of filling to crepe and layer with 2 slices of brie. Fold crepe in half or a triangle (folding both sides inward) and flip over to cook, until cheese is melted.

 

Per serving: 225 Calories • 4.7g Carbs (2g Fiber) • 18.2g Fat • 10.6g Protein