I have never been a big fan of pancakes or Crepe as they always given me a tummy ache, not even as a child. Today I was in the mood to make something fast and easy and I thought Garlic and mushroom filled Crepe would be a perfect dinner and without the wheat I don’t feel nauseous.
1/2 a cup and a bit of Almond Flour
Pinch of Salt
Garlic and Mushroom Filling
1 Clove of Garlic
Pinch of salt
A slice of cheese
Direction: Whisk everything together and use half of the batter to make a “pancake” and fry it until it is slightly brown. Sauté the mushrooms and the garlic in butter and season with salt. Spread the Dijon mustard on the pancake, add the cheese and top off with the garlic mushroom before “closing”.
If you want it more creamy or if you need more fat because of your diet, add mayonnaise.
This was a very quick and easy dinner that filled me up and I still have half the batter left to use for lunch for tomorrow!