Popular Conditions & Diets
Ingredients
9
Time
30m
Serves
6
Recipe by Jaclyn Irwin
Ingredients
9
Time
30m
Serves
6
30-Minute Meal
Breakfast
Low Calorie
3/4 cup
Oat Flour
1 cup
Unsweetened Almond Milk
2
Eggs
1 Tbsp
Melted Butter
1/4 tsp
Kosher Salt
1-2 tsp
Extra-Virgin Olive Oil
8
Cremini Mushrooms
sliced
6 slices
Swiss Cheese
1 Tbsp
Fresh Parsley
finely chopped
1
In a blender, combine the oat flour, milk, eggs, butter and salt. Blend until smooth and then set aside.
2
Heat a nonstick skillet over medium heat. Once warm, add a drizzle of olive oil and then the mushrooms. Cook, stirring occasionally, until the mushrooms are cooked through and water is released. Season with salt and pepper and then remove the mushrooms and set them aside.
3
Heat the same skillet over medium heat. Once hot, add a small drizzle of olive oil. Pour in about ⅓ cup of the crepe batter, quickly turning the pan to create a thin crepe.
4
Cook until small bubbles appear (about two minutes) and then lift the edges up. Slide a rubber spatula underneath and carefully flip. Cook for another minute or so and then remove and repeat with the remaining batter.
5
Place the crepe on a flat surface and add the cheese slice followed by some of the mushrooms. Fold the crepe over in half and then half again. Heat on low in the same skillet until the cheese is just starting to melt.
6
Top with parsley, additional salt and pepper and enjoy!
7
Substitutions: Dairy-free: use a dairy-free shredded cheese. More filling options: add sautéed spinach or another type of green, be sure that they are sautéed first before adding.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
