Omelette crepes

Omelette Crepes recipe

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Cant seem to make a great omelet like Jeff, so I decided to prepare egg crepes instead. Prepare them early, and bake before serving. You can even make the crepes the night before and layer between wax paper, stored in an airtight plastic container in the refrigerator.…Kathy Falconer

Ingredients – Crepes
2 eggs per person, separated
Chopped tomatoes
Chopped onions
Sliced mushrooms
Grated cheese
Amandine Sauce
3 Tablespoons butter
2 Tablespoons cornstarch
1/4 teaspoon salt
Dash pepper
1-1/2 cups chicken broth
1 teaspoon lemon juice
1/2 cup slivered blanched almonds
1/2 teaspoon chopped parsley

Amandine Sauce:In a medium saucepan, melt butter. Blend in cornstarch, salt, and pepper. Add broth and stir constantly over medium heat until the mixture thickens. Stir in lemon juice, almonds, and parsley. Makes enough for 12 omelet crepes.

Omelet Crepes: Beat the egg whites with an electric mixer to a peak stage and fold in yolks. Pour 1/2 cup eggs into hot frying pan; brown on both sides. Transfer to a plate. Along 1 edge, pour sauce and sprinkle serving amounts of the tomatoes, onions, mushrooms, and cheese. Roll up and place seam-side down into a glass baking dish. Pour sauce over the top. Cover with foil and bake at 350 at least 15 minutes before serving.

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