Sunday, July 4, 2010

Egg Crepes

 I forgot about these.  I make delicate, crepes out of just egg and water (possibly flavoring).  It's very simple.

Put a pan on the stove to heat while you're mixing.  Put a good sized spot of oil in the pan, don't worry about spreading it around. 

Break one egg into a bowl, adding vanilla if you want, or a SF syrup if you're so inclined.  Then add about 1 Tbl. of water.  Beat it with a fork until you have a thin egg batter.

Pour this into the center of the oil-spot.  The egg will spread the oil out over the pan as it flows out to the sides. 

If your pan is non-stick and your crepe cooperates, you can flip it over.  Otherwise just let it cook through.

It makes a really nice, although delicate, wrapper you can fill with whatever suits you.  This morning I had low-carb lemon curd, blueberries and some whipped cream on mine.  Made a wonderful breakfast!

No comments: