Chèvre and Spinach Stuffed Crepes

Chèvre and Spinach Stuffed Crepes are a delightful low-carb twist on a classic French dish, featuring delicate crepes filled with creamy goat cheese and nutritious spinach. This elegant meal is perfect for a light lunch or a sophisticated dinner, offering rich flavors without the carbs.

Ingredients

• Almond flour - 100 grams
• Eggs - 2 large
• Unsweetened almond milk - 150 ml
• Salt - 1/4 teaspoon
• Fresh spinach - 150 grams, chopped
• Chèvre (goat cheese) - 100 grams, crumbled
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Nutmeg - a pinch

Steps

1. In a mixing bowl, whisk together almond flour, eggs, almond milk, and salt until smooth to create the crepe batter.
2. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
3. Pour a small ladle of the batter into the skillet, swirling to evenly coat the bottom. Cook for about 1-2 minutes until the edges lift and the surface is set, then flip and cook for another minute. Repeat with remaining batter to make about 4 crepes. Set aside.
4. In the same skillet, add olive oil and sauté the minced garlic until fragrant, about 30 seconds.
5. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and a pinch of nutmeg.
6. Remove from heat and fold in the crumbled chèvre until well combined.
7. Place a generous spoonful of the spinach and chèvre mixture on one side of each crepe, then fold over to enclose the filling.
8. Serve warm, garnished with additional black pepper or fresh herbs if desired.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 150 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from goat cheese and olive oil.
• High in vitamins and minerals from spinach, such as iron and vitamin K.

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