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Free Healthy Recipe - Asparagus and sage Crepes

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

Copyright John Paul Urizar
www.johnpaulurizar.com.au

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

Ingredients
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
Method

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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