Low Carb Egg Crepes with Avocado, Corn & Tomato Filling
These low-carb egg crepes are ideal for filling with a medley of seasonal produce, or even something sweet!
Make This Recipe
Ingredients
4 large Eggland’s Best eggs
¼ cup whole milk
¼ cup cottage cheese
¼ cup coconut flour, sifted
1 tbsp coconut oil
1 cup fresh corn kernels
½ cup chopped fresh tomato
½ cup diced avocado (pick a ripe but lightly firm one)
2 tbsp chopped basil
2 to 3 tbsp half-and-half
½ cup crumbled queso fresco
Cooking spray of choice
Sauce of choice, if desired
Preparation
- In blender, combine eggs, cottage cheese, milk and coconut flour. Blend smooth and let rest 5 minutes.
- Heat 8” to 9” skillet over medium-low. Lightly coat with cooking spray. Add a few tablespoons of batter to center and gently swirl in skillet by handle to cover most of bottom.
- Cook for a minute or two, until can be loosened with a spatula. Carefully flip crepe and cook for a bit more until lightly golden. Transfer to plate a repeat process with remaining batter. Should make about 8.
- Next, add oil to skillet and raise heat to medium. Add corn and sauté for 3 to 4 minutes. Add tomato and sauté for an additional 2 minutes. Gently stir in avocado and sprinkle basil. Pour in half-and-half and stir gently until warmed. Stir in cheese.
- Next, distribute mixture evenly among the crepes, filling down the center. Gently roll up the crepe and plate seam-side down. If desired, drizzle the top with a sauce or dressing of choice.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 Crepes |
|---|---|
| Calories | 242 |
| Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 176mg |
| Sodium | 201mg |
| Carbohydrates | 14g |
| Dietary Fiber | 4g |
| Protein | 15g |