Low-Carb Keto Crepes with Mushroom and Ham

Recipe

14 INGREDIENTS • 14 STEPS • 1HR

Low-Carb Keto Crepes with Mushroom and Ham

An easy recipe to serve up a casserole of crepes filled with ham and mushrooms and topped with creamy béchamel sauce.

Low-Carb Keto Crepes with Mushroom and Ham

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

An easy recipe to serve up a casserole of crepes filled with ham and mushrooms and topped with creamy béchamel sauce.

1HR

Total Time

$3.21

Cost Per Serving

Ingredients

Servings

8

US / Metric

Crepes

1 cup

whites only

1/3 cup

Nonfat Plain Greek Yogurt

1/3 cup

Oat Flour

Filling

3 cups

Mushrooms

2 Tbsp

Extra-Virgin Olive Oil

2 cloves

5 slices

Ham

1 3/4 cups

Scamorza Cheese

10.5 oz

Bechamel Sauce

3/4 cup

Grated Parmesan Cheese

to taste

Chopped Fresh Parsley

to taste

Chopped Fresh Rosemary

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

492

Fat

24.1 g

Protein

21.8 g

Carbs

40.4 g

Low-Carb Keto Crepes with Mushroom and Ham

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Author's Notes

Makes 9 crepes.

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

With a whisk, beat up the Egg (1 cup), Nonfat Plain Greek Yogurt (1/3 cup), and Oat Flour (1/3 cup) together until you get a smooth and runny batter.

step 3

Heat up a lightly greased crepe pan over medium-high heat. Pour a ladle of batter on the heated crepe pan and cook until edges start to lift.

step 4

Flip onto the other side and cook for a few more minutes. Continue until all batter is done.

step 5

In a skillet, heat up Extra-Virgin Olive Oil (2 Tbsp) and Garlic (2 cloves).

step 6

Meanwhile, wash the Mushrooms (3 cups) and cut them into cubes.

step 7

Add them to the skillet, season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Rosemary (to taste), and cook over medium heat until mushrooms are cooked and colored.

step 8

Turn off the heat and add some Fresh Parsley (to taste).

step 9

On each crepe lay half slice of Ham (5 slices), a Tbsp of mushrooms, some diced Scamorza Cheese (1 3/4 cups), a tsp of Bechamel Sauce (10.5 oz), and a tsp of Grated Parmesan Cheese (3/4 cup).

step 10

Fold in half then fold again.

step 11

Add 1/4 cup of water to the remaining béchamel, pour a few Tbsp at the bottom of your baking tray, then lay the crepes one next to the other.

step 12

Top them off with the remaining béchamel sauce, grated parmesan cheese, and some Salt (to taste) and Ground Black Pepper (to taste).

step 13

Bake in a pre-heated oven at 350 degrees F (180 degrees C) for about 30-35 minutes or until they have a nice golden color.

step 14

Let the casserole cool down for 10-15 minutes before serving!

step 14 Let the casserole cool down for 10-15 minutes before serving!

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