This recipe makes 4 Crepes
Ingredients
For the Crepes
1 Tablespoon Almond Meal
4 Eggs
1/2 Spaghetti Squash (about 2 cups of squash)
A pinch of sea salt
Ghee for cooking
For the filling/topping
4 Cups baby spinach, washed
2 Cups shrimp, peeled and deveined
2 Tablespoons Toum (see my recipe)
2 Tablespoons Cilantro
1 Lime Sliced
2 Tablespoons good quality Parmesan Cheese (if you eat fermented dairy)
Directions
For the Crepes
Blend all ingredients until smooth
Pour in a heated and greased nonstick pan
When the edges are browning sprinkle spinach an Parmesan over the center of the crepe and cover the pan with a lid until the spinach starts to wither
Fold the crepe up using a spatula, serve and top with shrimp, cilantro and lime
For the Shrimp Topping
In a small pan heat toum on med-high until melted
Add shrimp to pan
When bottom is caramelized flip shrimp over and finish cooking over low heat. Shrimp is done when it is barely pink and no longer translucent