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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 71.8
  • Total Fat: 5.9 g
  • Cholesterol: 138.2 mg
  • Sodium: 40.8 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Egg Crepes calories by ingredient
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Egg Crepes

Submitted by: NURSERC1

Introduction

Original idea from Suzanne Somers.
These egg crepes are a great low-carb substitute for lasagna noodles, manicotti, cannelloni or tortillas for enchiladas.
- You can fill them with berries/unsweetened coconut/sf preserves/plain or sf yogurt for dessert crepes.

If you're making dessert crepes flavored soy milk or almond milk and citrus zest works great for the batter.
- Or stuff them with your favorite mixture of savory fillings, top with sauce and/or cheese and bake in the oven.

- I made a vegetarian filling of sauted zucchini, mushroom, onion, tomato, parmesan cheese, farmer's cheese or you can substitute with ricotta if you'd like, shallot & herbs. I filled the crepes & topped with swiss cheese & more parmesan & baked
Original idea from Suzanne Somers.
These egg crepes are a great low-carb substitute for lasagna noodles, manicotti, cannelloni or tortillas for enchiladas.
- You can fill them with berries/unsweetened coconut/sf preserves/plain or sf yogurt for dessert crepes.

If you're making dessert crepes flavored soy milk or almond milk and citrus zest works great for the batter.
- Or stuff them with your favorite mixture of savory fillings, top with sauce and/or cheese and bake in the oven.

- I made a vegetarian filling of sauted zucchini, mushroom, onion, tomato, parmesan cheese, farmer's cheese or you can substitute with ricotta if you'd like, shallot & herbs. I filled the crepes & topped with swiss cheese & more parmesan & baked

Number of Servings: 10

Ingredients

    * 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

Directions

- Whisk the eggs, milk, salt, and pepper in a medium bowl.
- Heat a 6-inch nonstick skillet over medium-low heat and spray with Pam spray.
- Pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly.
- Cover and cook until the egg crepe is just set, about 1 minute.
- Invert the skillet over a plate, and allow the egg crepe to drop onto the plate.
- 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

Recipe submitted by SparkPeople user NURSERC1.






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