Free Healthy Recipe - Asparagus and sage Crepes

Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar

While asparagus tips are perfect at this time of year this is a delicious meal to enjoy for breakfast, lunch or dinner

8 eggs
1 bunch sage, chopped
1 tsp thyme, chopped
2 cloves garlic, crushed
½ cup goats cheese, grated
1 pinch sea salt
1 pinch black pepper
2 tbs olive oil

Mix the eggs, herbs, seasoning and chesse in a bowl.
Remove the woody end off the asparagus by snapping it off with your hands.

Fill a pan with enough water to just cover the asparagus and bring it to boil. Add the asparagus, cover and cook for 2 minutes. Drain the asparagus and set aside to stay warm.
Heat a shallow crepe pan with olive oil and using a ladle add a quarter of the egg mixture, tilting the pan from side to side as you pour to spread the egg across the width of the pan. Cook for 4 - 5 minutes until it's slightly golden. Flip over to cook the other side for a further 2 - 3 minutes.
remove from the pan, fill the crepe with 6 asparagus spears. Roll it up and serve with and extra sprinkle of goats cheese.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 10 mins
Ready in: 25 mins

Suitable for:
Breakfast, Entree, Lunch
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Nutritional Information - Per Serve
Kj 1121 kj
Calories 268 kcal
Fat 21.65 g
Saturated Fat 5.9 g
Total Carbohydrate 1.65 g
Total Protein 16.68 g
Fibre 1.24 g

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