Tuscan Egg Crepe


I went to my elementary school reunion this past week-end.  I saw old friends and classmates, many of whom I hadn’t seen in almost 30 years.  It was a great time and I said a bunch of inappropriate things only made possible by the ingestion of copious amounts of my go-to drink, the dirty martini.  “How dirty?” someone asked.  I of course said, “Stripper dirty.” I may have even said something worse.  Oyvey.  Apologies to all in attendance.

Anywhoo, a less than flattering picture of me was taken which showed layers and billowing folds of belly fat.  I will not post it here because, well, you’re probably eating and I don’t want to trouble your digestion with the actual image.  Just picture it in your mind’s eye and trust that it is as unattractive as it sounds.

The Tuscan Egg Crepe is all kinds of delicious and low carb, specifically created by me this morning in response to that horrifying picture.  Crepes are traditionally made with flour, eggs, melted butter and sugar or omit the sugar if a savory crepe is what you’re after.  My version has no flour, no butter and is actually quite simple to make.


Non-stick cooking spray

4 large eggs
2 tablespoon water


Beat egg and water with a fork until well mixed and uniform in consistency.

Heat a small skillet or crepe pan over medium heat until hot.

Spray pan lightly with Pam.

Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over onto your spatula and then onto the pan to brown the other side.  If your pan is hot enough, it shouldn’t take more than 15 seconds to set.

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That last picture is what happens when you don’t spread the batter out quickly enough.  Remember that these crepes are paper thin and take mere seconds to set so don’t wait too long to tilt the pan and spread the layer out enough so that it covers the bottom.

These really are pretty easy and fast to make and because they have no flour, it is gloriously gluten and carb free.


The filling is inspired by one of my favorite creperies, Crepevine.  It is based on their Tuscan crepe, full of delicious ingredients like chicken, tomatoes, spinach and sliced almonds–savory, healthy, filling and great texture.


1 cup frozen spinach, thawed and water squeezed out
1 cup cubed rotisserie chicken, shortcup pro tip: Use Costco chicken and combine dark and white meat for good flavor
1 cup cherry tomatoes, cut in half
1/2 c. sliced almonds
1/4 cup feta cheese
1/4 cup cheddar or provolone cheese
salt and pepper to taste


Combine first 5 ingredients and saute over lightly oiled pan.  You can add a little water, just enough to moisten your mixture.  You can substitute sundried tomatoes packed in olive oil for the fresh tomatoes.  I opted for 1 cup of the baby san marzanos grown in my backyard for a leaner mixture and without all that oil.  Mix in the cheeses and add salt and pepper to taste.  I chose to add the feta last because I like to bite into a salty feta cheese bit instead of having it completely melted into the mixture.

IMG_0196See the bits of feta still recognizable in this mixture


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It’s best to wrap these when your filling is cold because it’s firm and holds its shape together easier. 


Low Carb Tuscan Egg Crepe–bring on that next reunion.


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