Almond Flour Crepe with Ricotta and Cheese Sauce
1/4 cup of Almond Flour
2 egg white or 1 whole egg
a bit of almond milk
(for top and filling)
1/3 cup of almond milk
1/2 cup of mushrooms
2 TBS of green beans or spinach (cut small)
1 TBS of minced onion
1 garlic clove minced
1/4 cup of your favorite cheeses (I used Asiago and Gorgonzola)
1/4 cup of Ricotta Cheese
1/2 cup of green beans or spinach
Mix the egg and flour and add the milk little by little until it's thick but less thicker than regular pancakes.
Spray the pan with a little of oil, when hot pour the mix and cover the whole bottom with circular movements. When it dries all around the edge it's time to turn it around, leave it for a minute or two (golden color).
Brown the mushrooms until they are golden brown, add the onion and garlic until they are golden. Add the rest of ingredients and let it get to boil if it is too watery you can let it be in the heat for a while or add 1 tsp of cornstarch or flour.
Cover the whole crepe with ricotta cheese, then cover half or the whole crepe with your vegetable, cover half with the sauce, fold it in half, and top it with the rest of the sauce. You can side it with a tomato, small salad or saute zucchini. Now sit and enjoy a healthy low carb meal!