Paleo Spinach, Mushroom and Farmer Cheese Crepes

Directions

1. To saute the mushrooms and spinach: Heat a large non-stick skillet over medium heat. Add a drizzle of olive oil, the sliced mushrooms and the onions. Sprinkle with salt and pepper. Cover, but stir frequently, until soft and translucent and much of the liquid is evaporated.
2. Add spinach and cook for an additional minute or two until soft and warm, adding more oil or water if necessary. Set aside.
3. To cook the crepes: Combine the kefir, coconut flour, eggs, baking powder and a pinch of salt into a medium bowl and whisk together until thoroughly combined. Allow the batter to rest for 8-10 minutes while the coconut flour absorbs the liquid. Stir again, adding more kefir if necessary to achieve a thin consistency.
4. Heat a non-stick cooking skillet to medium heat. Spray the skillet with non-stick cooking spray or spread ½ tsp of oil.
5. Pour the batter in ¼ cup batches onto the hot skillet, swirling the pan with your wrist until the batter coats the bottom of the pan evenly. Cook for 1-2 minutes, or until the sides of the crepe begin to raise up off of the pan and the center is cooked.
6. Flip the crepe and cook for a few additional seconds, or until done. Transfer to a warm plate and spoon in a portion of the mushroom and spinach filling as well as a spoonful of Farmer Cheese. Sprinkle with salt and pepper, if desired, and fold.
7. Transfer to a warm plate and cover before repeating the process with the remaining batter. Top with green onions before serving warm and enjoy!