it's a wrap, it's a pancake, it's a noodle…

So what is this post really about?

It’s about these lovely little egg crepes that I make that are great for multiple uses…wraps, pancakes and yes, noodles.

My post following this will be about lasagna and how I use these little egg crepes to make delicious tasting gluten-free and grain-free lasagna…stay tuned!

A few tips:

For noodles: The recipe below is specifically for making the noodles for the lasagna.  They are very thin and quite delicate.  But they work great as noodles for this reason in the lasagna.

For wraps: you will want to use more than 1/8 cup egg batter that is recommended in the recipe below.  I would use just less than 1/4 cup for making one wrap. This will make it more durable.  You can use these for grain- free tacos or any other kind of sandwich topping that needs bread or a wrap.

For pancakes: now these aren’t your regular pancakes.  But my son loves to eat these just with honey and butter.  They are extremely easy because there is only one ingredient.  If you want more of a pancake, you may want to use a little bit more than 1/8 cup egg batter per pancake.  If you’re after crepes, then 1/8 cup should work great.  And you will want to delete the garlic powder.

So, here is how to make them…

Egg Wraps or Pancakes or Noodles (grain-free, starch free, gluten-free and dairy-free)

Ingredients:

8       eggs
¾      tsp salt
¾      tsp garlic powder

(Again, this is the amount you will use for the lasagna.  If you’re making pancakes or wraps, start with 3 or 5 eggs).

1.  Crack eggs into a medium mixing bowl.  Add the salt and garlic powder and stir until well combined.   Beat the mixture with an egg beater or you can use a blending wand to blend them.  You basically want to make sure they are very smooth and the whites and yolks are well combined.

2.  Heat a small 6-7” nonstick pan or cast iron skillet to medium and add a little coconut oil or butter. Once it is heated, hold the pan handle in your non-dominant hand with a hot pad.  (This is so that you can tilt the pan quickly and easily once you put the batter into the pan.)

Measure out about 1/8 of a cup of eggs and add to the skillet, tilting the skillet quickly so that it becomes round and as thin as a crepe. Put the pan back down on the stove. Let cook until it can be easily flipped with a spatula. It takes less than a minute to cook.  You’ll want to flip it as soon a it’s ready so that it doesn’t become overcooked.  Let cook on the other side briefly until cooked through.

3.  Continue to make the noodles in this way until all the egg mixture is used up.  You may need to lower the heat as you go as to not burn the egg noodles.

That’s it!  Only eggs and salt and you have crepes, pancakes, wraps or lasagna noodles that are grain-free, gluten-free, starch-free, and dairy-free.  So easy and so versatile.  Enjoy!