EGG CREPES OR NOODLES
2 tablespoons heavy cream
1/8 teaspoon salt
Whisk all of the ingredients together in a small bowl. Pour 3 tablespoons of the egg mixture into a hot buttered 7-8" skillet and swirl around until the mixture coats the bottom of the pan. Cook until the eggs are set but not browned. Flip and lightly cook the other side. Use as crepes in recipes or cut into strips to make "noodles".
Makes 4 crepes or 4 servings
Can be frozen
Per Serving: 82 Calories; 7g Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
I made these to use in Nancy's Easy Chunky Chicken & Vegetable Soup. They do look a lot like egg noodles, but they taste like eggs. If you like egg drop soup, you will most likely like them in your soup. I recommend cutting them a little thinner and smaller than I did. I thought mine were a little too big. I haven't tried using these as crepes yet, but bear in mind that they will taste more "eggy" than regular crepes.
UPDATE: I've adjusted the recipe to make 4 thinner crepes now that I know that they come out a little too thick as only 3 crepes.
Here's how they look as noodles:
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