Coffee Rubbed Steak Crepes
These Coffee Rubbed Steak Crepes sport a toothsome filling of spice crusted steak, ripe avocado slices and sauteed red pepper strips. Finished with an orange reduction this palate pleasing Whole30 compliant breakfast is a zesty way to start your morning.
Ingredients
- 2 tablespoons Coffee, Ground
- 1 teaspoon Cloves, Ground
- 2 teaspoons Cinnamon
- ½ teaspoons Ginger, Ground
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 1 ¼ pounds Beef Ribeye Steak
- 4 individual Egg
- ¼ cups Coconut Flour
- ¼ cups Water
- 6 tablespoons Light Coconut Milk, Canned
- 1 teaspoon Cardamom, Ground
- 4 teaspoons zest Orange
- 1 ½ tablespoons Coconut Oil #1
- 1 tablespoon Coconut Oil #2
- 2 cups slice Bell Pepper, Red
- ½ cups juice Orange
- 1 ¼ cups peel, pit, and slice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine coffee, cloves, cinnamon, ginger, salt, and pepper together in a bowl.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine coffee, cloves, cinnamon, ginger, salt, and pepper together in a bowl.
- Rub spice mixture on steak and set aside.
- Heat a nonstick skillet over medium heat.
- In a bowl, combine eggs, coconut flour, water, coconut milk, cardamom, and orange zest.
- Pour enough batter into the skillet to cover the bottom. Allow crepe to set and cook for about a minute. Flip and cook other side.
- Repeat with remaining batter.
- Once the crepes are done, increase heat to medium high and add coconut oil #1.
- Add steaks to skillet and cook 4-5 minutes per side for medium doneness.
- Meanwhile, heat coconut oil #2 in another skillet over medium heat. Add red pepper and orange juice. Saute until peppers begin to soften and orange juice reduces.
- Slice steaks into strips and top crepes with the steak, peppers, avocado slices and a spoonful of the orange sauce.
- Roll crepes and enjoy.
2 Comments
Join the discussionLooks delicious. This was included in the April 2015 Paleo Whole30 compliant menu but it wouldn’t work for Whole30 because the crepes are considered ‘SWYPO’.
Tisha,
Thanks so much for your comment! We appreciate your commitment to Whole30. We believe this recipe embraces the spirit of Whole30 and the crepe really is a vehicle to make this more of a breakfast-on-the-go option. If you’re not comfortable with this recipe we would encourage you to swap it out in MenuBuilder for any of our other great Whole30 breakfast options.