Keto Savoury Crepes
For the crepes:
⅔ cup of almond flour
2 tbs coconut flour
1 tbs psyllium husk powder
4 tbs full fat cream cheese or vegan cream chee*e
3 eggs
½ cup your choice of milk
Mix ingredients thoroughly, add a little more milk if the batter is too thick. Add a little coconut oil or butter to a heated non-stick pan. Add a small spoon of batter to the pan and check the consistency. Batter for crepes should be more liquid than for pancakes and spread easily across the pan. Allow the batter to cook until bubbles appearing on the surface are dry, then flip the crepe.
For the filling:
1 shallot, sliced
2 cloves of garlic, crushed
2 cups of mushrooms, sliced
2 cups of kale, destalked
3 sprigs of thyme
salt and pepper to taste
3 tbs cream cheese
1 tbs coconut oil
Melt the oil in a heated frying pan, add the garlic, the shallots and the thyme, allow to sweat for a couple of minutes, add the mushrooms and cook through, add the kale and wilt. You can either add the cream cheese now to make a sauce with your mushroom mix or spread the cream cheese straight onto the crepes and then add the filling. Season to taste.