Savory Asian Crepes

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Keyword: cleanketo, keto, low carb, paleo, whole30

Servings: crepe

Calories: 298kcal

Author: Dr. Emily Franklin

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!