Low Carb Ham and Cheese Crepes
Low carb buckwheat crepes have just 3 carbs per serving! Tender, nutty crepes are filled with ham, cheese, cauliflower and onions for a light lunch or dinner.
Pinch of salt
Butter for greasing the crepe pan
diced smoked Gouda cheese
broken into small florets
Salt and pepper to taste
Herbes de Provence
Add the eggs, buckwheat, melted butter, water, and salt to a blender.
Pulse until well blended.
Heat a skillet or omelet pan over medium heat until very hot.
Add 1 teaspoon or so of butter and let it melt.
Wipe out the excess butter, making sure that the pan is thoroughly greased.
Add 1/4 cup of batter to the pan, turning the pan to cover the surface with a thin coat of batter.
Cook until the crepe is dull on the top and the edges pull away from the pan.
Carefully flip the crepe, heat for a minute more, and remove from the pan.
Repeat until all the batter is gone.
Steam the cauliflower until it is very tender but not mushy.
Saute the onion in the 1 tablespoon butter until it is soft and translucent. If you have time to caramelize it's even better.
Assembling the Crepes
Lay 1 crepe out on a smooth surface.
Add the ham, Gouda, cauliflower, and onion to the crepe leaving about a 1-inch border.
Sprinkle with salt, pepper, and Herbes de Provence.
Fold the edges in toward the center, forming a square crepe with an opening in the center.
Carefully place the crepe on a baking sheet covered with Silpat or parchment.
Repeat with the remaining crepes.
Heat the oven to 375F
Pour 1 tablespoon cream carefully in the center of each crepe.
Bake for 15 minutes, or until the filling is hot and the crepe is a little crispy.
Per filled crepe - Calories:178 Carbs 3.7 Net Carbs 3.0
Find more great low carb recipes at Lowcarb-ology.com