Paleo Korean Savory Crepes
When starting the whole paleo switch-over, breakfasts are the hardest for many people. You're tired, you're hungry and you need to be at work five minutes ago... before paleo life, you'd just make some avocado toast and call it a day, but paleo breakfast recipes are notoriously not of the quick 'n' easy variety.
Me? I'm fortunate enough to work from home, which allows me to spend a little more time on my first meal. This particular meal, however, is a super quick, 10-minute breakfast (or lunch, or dinner) that doesn't taste like it only took 10 minutes to make.
Korean Savory Crepes
Paleo, Whole30, Gluten-Free and Vegetarian
4 big handfuls of fresh spinach, torn into smaller pieces
1 garlic clove, chopped
2 scallions, chopped
Sesame oil, coconut oil or ghee for sautéing
Salt and pepper
kimchi (make sure to check your labels for sugar of DIY with this cool kimchi kit)
optional: leftover five-spice pork roast
Sauté the garlic, spinach and scallions in coconut oil and set aside.
Do each crepe one at a time. Heat coconut oil on medium heat in a large non-stick skillet. Scramble one egg with one teaspoon of coconut aminos and then pour it into the pan, spreading the mixture thinly like a crepe. Cover for a couple of minutes until the crepe is cooked through. Spoon in your filling, top with kimchi and EAT.
- When you are choosing your cooking oil for this, here's the deal: sesame oil will taste the most "Korean," ghee will have the richest flavor, and coconut oil will be fairly neutral (a bit sweet, even).
- Careful to add a teaspoon and not a tablespoon of coconut aminos per egg, because that would be SALTY AS A SAILOR.
- Make the filling ahead of time and then all you have to do is cook a crepe in the morning. Easy!
- You could also use these crepes but do a Thai-inspired curry filling or many other kinds of fillings as well. Yum.
Hope you like this one. Let me know what you think or if you have suggestions in the comments!