This amazing alternative to an omelet will be a delight to eat.
- FOR THE CREPES
2 large eggs
2 hard-boiled eggs
120g (4 oz) cream cheese (½ cup), softened
1 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ tsp vanilla or almond extract Pinch of fine sea salt
Coconut oil, for the pan
- FOR THE FILLING
2 very thin slices ham
2 thin slices (30g/1 oz) Swiss cheese (omit for dairy- free)
- FOR THE RASPBERRY GLAZE
45g (1½ oz) cream cheese (3 tbsp), softened
2 tbsp unsweetened cashew milk (or hemp milk if nut-free), warmed
2 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
½ tsp raspberry extract
- In a blender, combine the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt to make the crepe batter.
- Set an 8-inch crepe pan or nonstick skillet over mediumhigh heat and coat with coconut oil or coconut oil spray. When the skillet is hot, pour 14 cup of the batter into it and swirl it around to spread the batter to the edges of the pan. Cook for 2 minutes until golden brown, then flip
and cook for another 2 minutes. Remove from the pan and continue with the rest of the batter.
- In the centre of each crepe, place 1 slice of ham and 1 slice of cheese. Fold the crepe in half, then into quarters again.
- To make the glaze, whisk together all of the ingredients in a small bowl until well combined. If desired, add more sweetener and/or extract. Drizzle the glaze over the crepes and serve.
- Refrigerate any leftover crepes and glaze in separate airtight containers for up to 3 days. Reheat the crepes for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. Allow the glaze to come to room temperature before drizzling it over the crepes.
2 servings per container
- Amount Per ServingCalories681
- % Daily Value *
- Total Fat
- Saturated Fat 1.9g 10%
- Sodium 527mg 22%
- Total Carbohydrate
- Sugars 11.3g
- Protein 36.6g 74%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.