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Egg Crepes II
Egg crepes that can be used in so many ways.
6 large eggs
1/4 tbsp butter
1 dash pepper
1 dash salt
Lightly beat the eggs in a bowl and season with salt and pepper.
Heat a crepe or omelet pan over medium to medium-high heat and lightly coat the bottom and sides with butter.
Using a ladle, put enough egg in the pan to make a thin coating.
When the eggs set, lift up with spatula and turn, try not to tear them.
Cook one more minute on that side, then slide the crepe onto a dish.
Continue making the rest. Enjoy!
Note: great when filled with my Ground Beef Filling and topped with my Creamy Parmesan Sauce.
in 1 serving of Egg Crepes II.
, 2% carbs, 33% protein.
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