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Coffee Rubbed Steak Crepes

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Coffee, Ground
  • 1 teaspoon Cloves, Ground
  • 2 teaspoons Cinnamon
  • 1/2 teaspoons Ginger, Ground
  • 1/4 teaspoons Sea Salt
  • 1/8 teaspoons Black Pepper
  • 1 1/4 pounds Beef Ribeye Steak
  • 4 individual Egg
  • 1/4 cups Coconut Flour
  • 1/4 cups Water
  • 6 tablespoons Light Coconut Milk, Canned
  • 1 teaspoon Cardamom, Ground
  • 4 teaspoons zest Orange
  • 1 1/2 tablespoons Coconut Oil #1
  • 1 tablespoon Coconut Oil #2
  • 2 cups slice Bell Pepper, Red
  • 1/2 cups juice Orange

Serving Day Ingredients

  • 1 1/4 cups peel, pit, and slice Avocado

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 crepe
  • 482 Calories
  • 26g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 318mg Cholesterol
  • 323mg Sodium
  • 20g Total Carb
  • 6g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 42g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine coffee, cloves, cinnamon, ginger, salt, and pepper together in a bowl.
  2. Rub spice mixture on steak and set aside.
  3. Heat a nonstick skillet over medium heat.
  4. In a bowl, combine eggs, coconut flour, water, coconut milk, cardamom, and orange zest.
  5. 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.
  6. Repeat with remaining batter.
  7. Once the crepes are done, increase heat to medium high and add coconut oil #1.
  8. Add steaks to skillet and cook 4-5 minutes per side for medium doneness.
  9. 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.
  10. Slice steaks into strips and top crepes with the steak, peppers, avocado slices and a spoonful of the orange sauce.
  11. Roll crepes and enjoy.

Freeze For Later Cooking 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?

  1. Combine coffee, cloves, cinnamon, ginger, salt, and pepper together in a bowl.
  2. Rub spice mixture on steak and set aside.
  3. Heat a nonstick skillet over medium heat.
  4. In a bowl, combine eggs, coconut flour, water, coconut milk, cardamom, and orange zest.
  5. 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.
  6. Repeat with remaining batter.
  7. Once the crepes are done, increase heat to medium high and add coconut oil #1.
  8. Add steaks to skillet and cook 4-5 minutes per side for medium doneness.
  9. 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.
  10. Slice steaks into strips and top crepes with the steak, peppers, and a spoonful of the orange sauce.
  11. Allow to cool completely.
  12. Wrap crepes with plastic wrap and divide among indicated number of gallon freezer bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat until warmed, about 1-2 minutes in microwave.
  3. Add avocado slices to crepes and enjoy.

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