| | | Egg Crepes Ingredients 6 eggs
salt and freshly ground black pepper
butter
Directions - In a mixing bowl, lightly beat the eggs.
- Season with salt and pepper.
- Heat a crepe or omelet pan over medium to medium-high heat and lightly coat the bottom and sides of the pan with butter.
- Using a ladle put enough egg in the pan to make a thin coating. When it sets, lift up with a spatula, being careful not to tear the crepe, and turn. Cook one more minute and then slide the crepe out of the pan and onto a dish.
- Continue making egg crepes in this way until you have used all the batter.
- Stack the crepes as you would pancakes.
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