Egg Crepes (vegetarian, low carb, low fat)

  • 6 large eggs; or a combo of whole eggs & egg beaters
  • 1/3 cup soy milk or almond milk or cream 
  • 1/2 teaspoon salt  
  • 1/4 teaspoon freshly ground black pepper for savory crepes 
  • Pam cooking spray 
  1. Whisk the eggs, milk, salt, and pepper in a medium bowl.
  2. Heat a 6-inch nonstick skillet over medium-low heat and spray with Pam spray.
  3. Pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
  4. Cover and cook until the egg crepe is just set, about 1 minute.
  5. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
  6. Repeat until all of the egg batter is used up you’ll get about 10 crepes, using Pam spray as needed

Number of Servings: 10

TIPS and USES:  

  1. These egg crepes are a great low-carb substitute for lasagna noodles, manicotti, cannelloni or tortillas for enchiladas. 
  2. You can fill them with berries/unsweetened coconut/sf preserves/plain or sf yogurt for dessert crepes. 
  3. Or stuff them with your favorite mixture of savory fillings, top with sauce and/or cheese and bake in the oven. 
  4. A great vegetarian filling can be made of sauted zucchini, mushroom, onion, tomato, parmesan cheese, farmer’s cheese or ricotta if you’d like, shallot & herbs. You can fill the crepes & top with cheese & more parmesan & bake
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