Happy New Year to all of you foodies out there! Now, this girl loves a good holiday, especially when it involves family, food and good friends. But I must admit, after a long period of indulging I’m ready to start a new year of healthier eating habits and rid my house of all the excess sugar. I know I’m not alone!

Over my Christmas break I enjoyed an extremely yummy breakfast at a local favorite, Rachel’s Creperie. I never really ate crepes until recently and I absolutely love their versatility. Although sweet crepes are what usually come to mind, I’m digging their savory crepes and all of their inventive fillings. You can basically put in a crepe what you would put into a tortilla wrap. Think veggies, meats, cheeses, beans…you name it.

I wanted to take a stab at making these but first, a rule: They need to be low carb for easy breakfasts and lunches (It’s a new year full of resolutions right)? There are several low-carb crepe recipes out there that generally include some type of almond or coconut flour, eggs and cheese.

Truth be told: The first couple I made fell apart. By the third crepe I was getting the hang of it. Luckily this recipe makes about four 8 inch crepes so I had room for practice.

TIPS:

• Make sure you heat your pan so it’s hot. Make sure the pan is coated with butter, oil or non-stick spray.
• The batter will be thin and you will want to swirl it around your pan immediately before it starts to set up.
• You’ll want an offset spatula or a metal spatula that has a thin edge so you can carefully run it under the crepe to turn it. You can also use your fingers but make sure they are ready to flip or they may tear.
• Layer crepes on wax paper or parchment paper and keep in your refrigerator for a few days and heat as needed.

Recipe – Makes about 4 – 8 inch crepes

2 large eggs

2 ounces of cream cheese, softened

1/4 cup + 2 tablespoons of almond flour

1/8 cup of almond milk

Pinch of Salt

Combine all ingredients into a blender and blend at high speed until all ingredients are combined.

Bring a 10-inch frying pan to medium to high heat. Spray with nonstick spray or add a small amount of butter to coat the pan. Pour about a 1/4 cup of the crepe mixture into the pan and immediately turn the pan back and forth so the mixture will spread evenly. Let cook for a couple of minutes until the crepe is ready to turn. You should be able to run a metal spatula around the edges. Carefully lift the crepe and flip over (this may take some practice).

If you are going to eat your crepes immediately, add your filling ingredients and fold. Otherwise, remove crepe and place on parchment paper. Continue to make the remaining crepes. When cool, layer them with parchment paper between them. Wrap in plastic wrap and lay flat in your refrigerator for up to four days.