1 1/2 tbsp Extra Virgin Olive Oil (divided)
12 Cremini Mushrooms (sliced)
4 Stalks Green Onion (chopped)
3 cups Kale Leaves (chopped)
2 Garlic (clove, minced)
1/2 tsp Sea Salt (divided)
1/4 cup Organic Coconut Milk (full fat, from the can)
1/2 cup Almond Flour
1/2 tsp Oregano
1/2 tsp Nutritional Yeast
Heat 2/3 of the oil in a large frying pan over medium-high heat. Add the mushrooms, green onion and kale and cook until the mushrooms are tender and the kale has wilted, 5 to 8 minutes.
Add the garlic and half of the salt to the pan and cook for another minute. Stir in the coconut milk. Reduce heat to low to keep warm.
In a mixing bowl, whisk the eggs. Stir in the almond flour, oregano, nutritional yeast and the remaining salt.
Heat a small non-stick pan over medium heat. Add just enough oil to evenly coat the bottom of the pan. This won't be all of the remaining oil.
Add about 1/4 cup of the crêpe batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan. Flip and continue cooking for 30 to 60 seconds. Repeat the process with the remaining oil and batter.
To serve, divide the creamy mushrooms and kale between the crêpes then fold or roll. Enjoy!
Leftovers: Store creamy mushrooms and kale separate from crêpes. Refrigerate the crêpes in an airtight container or zipper-lock bag for one day or freeze for up to two months. Reheat the crêpes in a dry pan until warmed through. Reheat the creamy mushrooms and kale with additional coconut milk if needed.
More Flavor: Add garlic powder, onion powder or other dried herbs to the batter.
Toppings: Fresh herbs like dill, parsley or chopped green onion.
Serving size: approximately 2 crepes