140g cream cheese room temperature or softened slightly in the microwave
6 eggs
⅓ cup of finely grated parmesan
1½ tbls coconut flour


2 large free range eggs
Himalayan salt to taste
White pepper to taste
Cream/sour cream
1 tsp butter for pan
1 tbls finely grated cheese


1 punnet of white or portabellini mushrooms thinly sliced
Himalayan salt & ground black pepper to taste
3 tbls cream cheese
250ml thick cream
2 tsp dried tarragon
Freshly garlic chopped
Olive oil for sautéing


Mushroom sauce – Put mushrooms in a saucepan with olive oil and sauté on a medium to high heat until all water is gone. Turn heat down. Add a little more olive oil and the garlic. Sauté for a few minutes more. Add tarragon, salt and pepper. Mix well. Turn heat to lowest setting. Add cream cheese and cream. Stir mixture well. When the cream cheese has melted, whisk and turn the heat off

Crêpe – Place all ingredients in a blender and blend until well combined. Let the mixture rest for a few minutes and then proceed to make your crêpes. I used a pancake pan with a little butter on a medium heat. Pour in enough mixture and swirl to cover the pan completely. The crêpe must be completely dry on top before you turn it to brown on the other side. Use a small egg lifter or a spatula. I made three crêpes out of this mixture.

Scrambled eggs – Crack the eggs into a bowl. Add a little cream/sour cream, white pepper and Himalayan salt. Beat well. Add a tablespoon of butter to a non-stick pan on a medium heat. When the butter is bubbling, turn the heat off and add your eggs. Using a wooden spoon or spatula, mix your eggs. When your eggs are almost cooked, add a little finely grated cheese, mix and place onto the crêpe and roll up gently. Remember your egg continues to cook even though it has been removed from the heat. Serve with a little creamy mushroom sauce poured over the crêpe and a side salad of choice.

Adapted from Low Carb Maven

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