Low Carb Ham and Cheese Crepe

It’s American Thanksgiving and while I don’t really celebrate it (turkey in my home comes at Christmas), it is a good time to take stock of the year and be thankful. So today I’m thankful for friends who kept connected this year and gave me a sense of rootedness in this most unexpected of years. I was supposed to celebrate my big 5-0 with lots of exotic travel plans but all these plans were curtailed by Covid19 restrictions, leaving me a little mournful when thinking of “what might have been”. Nonetheless, I think I will certainly look back at this year with a sense of gratitude for the many small things that made my year special.

So a group of my friends got together to buy me a crepe maker for my birthday last month. Truth is, I got more excited about the crepe maker because I had been mulling about making low carb thosai! Somehow my non-stick pans had lost their non-stick properties and I had seriously been considering a crepe pan. Getting this dedicated crepe maker was an unexpected joy! (Everybody knows I like gadgets…).

The last time I made keto crepes I think I had the wrong recipe – it ended up tasted like a weird omelette. But thanks to Carolyn Ketchum of All Day I Dream About Food, I could convert her sweet crepe recipe into a savory one. The crepes tasted like the real thing!!! Savory crepes are amazing! I can think of a number of awesome combinations:

  • Ham and cheese
  • Smoked salmon and cream cheese
  • Creamy chicken and mushrooms
  • Beef chili and cheese
  • Spinach and brie

So today I made ham, mushroom, spinach and gruyere cheese crepes. I really love this combination because I adore gruyere cheese. It really holds the ingredients together. This recipe is for 4 servings, but you could conceivably have a crepe party just by multiplying this batter recipe, and getting everybody to choose their own favourite toppings. A bit like a hands on pizza party (I used to do this for the kids’ birthday parties). Oh I do miss having parties but I think with the current restrictions in Singapore allowing only 5 people to visit a home, a cozy little crepe party might be a really easy, fuss-free and fun meal.

Low Carb Ham and Cheese Crepes

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

    Crepe Batter
  • 120g cream cheese
  • 4 eggs
  • 3/4 cup almond flour
  • 1/4 cup milk
  • 1/4 tsp salt
  • Crepe filling

  • 1 cup sliced mushrooms
  • 100g ham, sliced into strips
  • 2 cups of fresh baby spinach
  • 1 cup gruyere or cheddar cheese, grated coarsely

Directions

  1. Put the crepe batter ingredients into a blender and blend till all the ingredients are mixed through.
  2. Heat up the crepe pan over medium heat
  3. Spray the pan with avocado or other taste neutral oil.
  4. Pour a ladle of batter onto the crepe pan and swirl the batter, making sure the batter reaches the edge of the pan. When the edges are cooked, you can carefully slide a spatula under the crepe and flip it.
  5. Carefully layer the filling ingredients in this order: sliced mushrooms, ham, spinach then cheese. Gently lift a corner of the crepe and if it is slightly browned, you can fold over the sides. Gently use a spatula to press down on the folded crepe to make sure the crepe cooks a little more (about 30 seconds), then flip over and again gently press onto the crepe with the spatula for another 30 seconds, then transfer to a plate.
  6. Serve immediately. This can be eaten on its own or with some hollandaise sauce.


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