Savory Brie, Mushroom, & Spinach Crepes

Ingredients

• Egg

  Whole, fresh eggs

  5 large or 250g

• Almond milk

  Plain

  ⅔ cup or 161g

• Coconut Flour

  Republic of Coconut

  2 tbsp. or 28g

• Sweetleaf Liquid Stevia

  SweetLeaf

  ¹⁄₁₆ ml or 25g

• Butter

  Unsalted

  3 tbsp or 43g

• Coconut oil

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Spinach

  Raw

  1 cup or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Brie cheese

  4 oz or 113g

Directions

1. To prepare the crepes: in a mixing bowl, combine eggs and milk, whisking them together. Add in coconut flour and stevia. In a small skillet over high heat, melt 3 tbsp of coconut oil. Pour 1/4 cup batter into the pan, rotating pan to spread batter into a thin layer. When cooked on one side (1 minute) flip and coo on the other side. Remove from pan and keep warm. Repeat with remaining batter, making a total of 6 crepes.
2. To prepare filling: In a medium skillet over medium heat, melt 1 tbsp of coconut oil. Add in garlic and cook for 1 minute, until fragrant. Ad mushrooms and cook until soft, about 5 minutes. Add in spinach and cook for another 2-3 minutes. Season with salt and pepper.
3. To combine: Place a crepe back to pan that you cooked the in, laying flat on medium high heat. Add about 1//6 of filling to crepe and layer with 2 slices of brie. Fold crepe in half or a triangle (folding both sides inward) and flip over to cook, until cheese is melted.