This recipe is something you can do so much with on a keto food plan. They are grain free and can be used in many ways. I have used them as noodles in chicken noodle soup and kugel at Passover. I have used them as lasagna noodles, manicotti and even enchilada casserole. Also great if you switch out the salt with a tablespoon or so of xylitol and the olive oil for hazelnut or walnut oil you can use them in dessert crepes.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Crepes
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Ingredients
- 7 pastured eggs
- 7 pastured egg whites (Sav the yolks for ice cream or other recipes)
- 1 tbsp olive oil
- 2 tbsp potato starch
- 1/2 cup water
- 1 tsp kosher sea salt
Ingredients
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Instructions
- Whisk eggs and olive oil and salt until well blended. Add potato starch to water whisk until well blended and then add into egg mixture. Heat a non stick skillet to hot. Pour about ¼ cup into the pan and turn the pan to coat. Once edges start to brown, use a spatula to turn and cook a few seconds more. Stack on a plate.
Recipe Notes
For noodles roll and slice. For lasagna, manicotti and enchiladas cut in half.
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