Savory Stuffed Breakfast Crepes

Ingredients

• 6 large eggs (plus more, if the batter becomes too thick)
• 1½ cups (355 ml) unsweetened almond milk
• 6 tbsp (89 ml) ghee, butter or coconut oil, melted
• ¾ tsp salt, divided
• 2 tbsp (12 g) fine coconut flour
• 5 cups (1 kg) cooked leftover meat, roughly chopped
• 1 tsp butter
• 4 hardboiled eggs, roughly chopped
• 1 tbsp (2.5 g) fresh thyme, finely chopped
• 1 tbsp (2.5 g) fresh sage, finely chopped
• ½ tsp + 1 tbsp (15 ml) cooking fat

1. Put the eggs, almond milk, butter, ¼ tsp salt and coconut flour in a blender and mix until well combined. Set the mixture aside and let rest for at least 20 minutes. The batter should have a runny consistency.
2. Place the leftover meat, butter, hard boiled eggs, thyme, sage and ½ teaspoon salt in a large food processor, and pulse until well blended but not overmixed. Set aside.
3. Heat a nonstick skillet on medium heat, and add ½ teaspoon of cooking fat to the skillet. When hot, add ¼ cup (60 ml) of the batter, then immediately swirl the pan to cover the bottom. Cook for about 1 minute, until golden on the bottom, then flip and cook for about 30 seconds on the other side. Stack the cooked crêpes on a plate covered with a pot’s lid or parchment paper and a towel to keep warm and moist.
4. When all of the crêpes are cooked, proceed with filling. Add about ¼ cup (52 g) of the filling to the center of each crêpe in the shape of a cylinder. Take two sides of the crepe and fold them in over the filling, then roll the crêpe closed forming a tube.
5. Heat about 1 tablespoon (15 ml) of cooking fat in a large nonstick skillet and add the crêpes, about four at a time. Brown on all sides.
6. You can serve the crêpes with Creamy Tahini Sauce or Creamy Avocado Dressing.