Egg crepes to either fill or make 'mac and cheese' with

[dit]

I saw an idea on TV for egg crepes where you can make "macaroni and cheese from them". I made the egg crepes, but not the "mac and cheese' yet. But here is the idea.

Egg crepes (from Suzanne Somers recipes which I cut in half to make about 8 7" diameter crepes):

3 eggs, salt and pepper

Lightly beat eggs. Preheat omelet pan on medium-medium high and coat it with butter. With a ladle, add slightly beated egg to coat VERY THINLY. When it sets, flip it and cook for another minute or so. Keep doing until all the egg is gone.

First thing I did with the crepes was to stuff them with a mixture of:

Canned chicken breast mixed with mayo, toasted almond slivers, sauteed mushrooms and parmesan cheese. I stuffed the crepes with this mixture and then covered with mozzarella cheese and baked at 350 for about 15 minutes to heat through. It was really good. You could also stuff with ricotta cheese or a hundred other things!


For the 'mac and cheese' you are supposed to roll up the crepes, several at a time, and with a knife or kitchen scissors, slice the rolled up crepes into about 1/4" slices. Put them in a casserole dish, cover with cheese sauce (you can do this by melting cheddar with some cream, salt and pepper and if you want a little dry mustard). Pour the cheese mixture over the top of the egg crepe slices and bake.

Like I said, I have not yet tried the 'mac and cheese' yet, but it sounds like it will be good.

[crystal_blitz]

Ohhhhh...you're making me drool. That sounds delicious!!!

I bet you could also add 1-2 packets of Splenda to the eggs, make crepes, and fill them with diced rhubarb, bake, and top with whipped cream for a really yummy dessert...

[shrinkmequick]

Oooh, got to try these - they sound great

[crystal_blitz]

I tried these are they are incredible!!!

My fiance made them (because I can't flip a pancake to save my life, let alone a crepe) and we filled them with a mix of cream cheese and fresh chives, sliced deli turkey, black olives, and bacon, then we rolled 'em up and baked em for a few minutes til the edges were crispy. We took em out and added some lettuce, and they were delicious!!!

Loved 'em!
Thanks for the idea!

Next time, we're making "breakfast burritos'' and filling 'em with cheese, bacon, and sausage.

[dit]

I made this again last night and made "manicotti." It was awesome (I miss italian food and pasta).

I filled the crepes with ricotta cheese and grated parmesan, then rolled them up and drizzled some marinara over them (very little) and topped with mozzarella. I nuked them for about 45 seconds (I have a high wattage microwave though), although it would have been good baked in the over for a few minutes as well.

Honestly, they tasted almost just like regular manicotti.

[AmyInOrlando]

Oh wow, these sound great. I've gotta try them. Thanks for the recipe and ideas for filling. YUM

[GypsyLinda]

Oh Man!

Before I started watching carbs, one of my favorite dishes was Chicken/Apple crepes.

I have missed them terribly and had never thought of doing egg crepes!

The recipe has a broth/sauce thickened with flour, I am wondering how to achieve that same creamy texture but with less carbs.

Here is the original ingredient list...mind you, this is NOT low carb. If anyone has any ideas of how to make this low carb, these are to die for.

3 T butter
3 T flour
1/2 t salt
2 c turkey or chicken broth
1 1/2 c finely cut up cooked chicken or turkey
2/3 c chopped apple
1 medium stalk celery, chopped (about 1/2 c)
2 T chopped onion

you melt the butter, add the flour and salt, cook and stir over low heat until smooth and bubbly, remove from heat, stir in broth, heat to boiling, boil 1 minute stirring constantly.

mix chicken, apple, celery, onion and 3/4 c of the broth. Fill each crepe with mixture, roll up and place seam side down in oblong baking dish. Pour remaining broth over crepes and cook in pre-heated 350 oven for about 20 minutes.

~~~~~~

Now, the apple is not induction friendly, but this serves 6, so the apple adds maybe 10 grams overall and divide that by 6...not too bad. The apple/chicken/onion combo is what makes this so yummy. And of course there's the flour...but if the broth could be thickened with something else, that would be great. It doesnt have to be all THAT thick.

any ideas?

[sallyseachange]

I'd thicken the sauce with Thickn Thin Not Starch. Sounds deeeeelish!