- 1 cup egg whites or a combination of whole eggs and egg whites (see note below)
- pinch of salt
- 2 tbsp (20g) unflavored gelatin
- ghee or cooking spray (to grease the pan)
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Pre-heat a non-stick crepe pan over medium heat and spray or brush lightly with the oil/cooking fat of your choice.
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Whisk or blend together the egg whites and gelatin until combined and a bit frothy.
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Pour 1/3 of the batter onto your preheated pan and tilt the pan to allow the batter to cover the whole bottom. Be careful not to leave any thin spots.
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Allow the crepes to cook for 1-2 minutes or until the edges start to curl up and the bottom becomes lightly brown.
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Flip and cook for another minute.
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Repeat with the rest of the batter.
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Stack all three crepes and roll together tightly.
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Using a sharp knife slice the roll as thinly as possible.
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Fluff your noodles and serve with sauce or in the recipe of your choice!
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These crepes can also be used as lasagna noodles or in casseroles! Enjoy!
For the most neutral flavored and low fat noodles, use only egg whites. If you want to add a little fat and yellow color try:
1 whole egg plus 4 egg whites
2 whole eggs plus 3 egg whites or
4 whole eggs
Note that eggs can come in a variety of sizes and that you want to end up with about 1 cup of egg for this recipe. Also, remember that the more yolks you add the more eggy tasting the noodles will be. So make sure that flavor profile works well in your dish!