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| Egg Crepe Breakfast |
The only special equipment needed to make this super easy is a comal. This is not just for this recipe. You will find it is equally useful for making pancakes, pizzas, quesadillas, and all kinds of other food for use on the cook top or the oven. It is a versatile, multi-purpose kitchen utensil. Here's a picture of my ancient, well-loved comal. Hmmm, perhaps its time to consider a new one.
Ok, so here's the rundown of ingredients for the basic crepe/rollup.
2 whole eggs
1/2 cup of cooked meats. Mine is sausage but use your imagination here (chicken, ham, bacon, etc.)
2 tablespoons shredded cheese of your choice
Salt and pepper to taste
Few drops of Frank's Red Hot Sauce (optional)
Put eggs in food blender and blend well. You can use a hand whisk but make sure the eggs are well blended. Spray your comal with cooking spray and heat over high heat. When hot, reduce the temperature to medium high, and pour in the eggs.
Cook egg mixture until it is set, about 2-4 minutes depending on your stove. Gently slide a large, flat spatula under the egg crepe and flip. It should look something like this:
Remove crepe to plate and top with cheese and cooked meats of your choice.
Now, at this point you can add low carb cooked veggies, fresh spinach, whatever you like.
Simply roll up the crepe and enjoy! I like mine with a dollop of sour cream and a bit of salsa.
These are a portable breakfast option. Simply make and fill crepes, wrap in aluminum foil to keep warm. If taking them to an office with a microwave (thankfully, mine does), remove foil, place crepes on paper plate and nuke for about 20-30 seconds. You'll have to take your toppings with you too :-) I use these cute little plastic portion cups for all kinds of portable items.
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