Another quick, easy, and tasty recipe for your repertoire! This makes a light meal as written – make a couple crepes if you’ve got a bigger appetite, and/or add more protein to the filling mix.

This is perfect for those times when you don’t want to spend a lot of time in the kitchen (is that always??), but want to stay healthy and on-plan with your Dr. Emily-approved low carb Paleo eating. 🙂

Use just about whatever you have on hand for the filling – these savory egg crepes lend themselves to a wide variety of proteins and/or veggies.

Then add a side of cultured veggies to take the nutrition and tastiness up a notch (these aren’t included in the nutrition calculation, btw, since they vary a LOT), and you’ve got yourself a super-nutritious meal that’s on the table in minutes. Go!

Savory Asian Crepes

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Chinese
Keyword: cleanketo, keto, low carb, paleo, whole30
Servings: 1 crepe
Calories: 298kcal
Author: Dr Emily Franklin


  • 1 large (12") frying pan



  • 1 Tbsp sesame oil (you can also use avocado or coconut oil or ghee for a milder, less Asian flavor)
  • 1 large egg
  • 1 tsp coconut aminos


  • 1 tsp avocado oil
  • 1 clove garlic, finely minced
  • 1 thin slice ginger root, finely minced
  • 1 stalk scallions, thinly sliced
  • 1 cup cooked low carb veggies, chopped (such as spinach, chard, broccoli, kale, collards, etc.)
  • ¼ cup chopped cooked protein, optional (such as shrimp, leftover baked chicken or pork, etc.)



  • Warm the sesame oil over medium-low heat in large (12") frying pan for 1 minute.
  • Meanwhile, whisk together the egg and coconut aminos until well combined.
  • Pour egg mixture into warmed frying pan, and spread it out so it coats the whole pan in a thin, fairly even layer.
  • Cover and cook for about 5 minutes, until cooked through.
  • Remove crepe from pan (leave burner going) and onto a plate and cover crepe while you prepare your filling.


  • Add avocado oil to already warm frying pan.
  • Add garlic, ginger and scallions, and cook until fragrant, stirring frequently, for 2-3 minutes.
  • Mix in veggies and (optional) protein and stir to combine.
  • Cook a few minutes until filling is warmed through.
  • Spoon filling into center of crepe, and fold crepe over.
  • Add a tablespoon or two of cultured veggies inside, on top or on the side of your crepe, and serve.
  • Note: A dollop of cultured coconut cream on top is a tasty addition, too!


Serving: 1crepe | Calories: 298kcal | Carbohydrates: 5g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 261mg | Sodium: 545mg | Potassium: 353mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3309IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 2mg