Make a dozen egg-crêpes, fill them with cheese, herbs, and garlic, top them with fragrant tomato sauce, and what will you have? An exquisite main course that you can serve for dinner tonight.
When I made this vegetarian, gluten-free dish for my spouse, he proclaimed “Oooh, this is heavenly!” And that, my friends, is what I consider a ringing endorsement.
Here’s the step-by-step recipe (you’ll find a printable version at the end of this post):
Note. You can certainly prepare your crêpes ahead of time. When cool, seal them in a plastic zip-lock bag, and refrigerate for up to 24 hours. For longer storage, freeze the crêpes.
This next step is entirely optional: To crisp the edges of the crêpes, and also to give the cheese some spotty brown coloring, stick the pan under the broiler for about 3 minutes.
Gorgeous, protein-rich, low-carb crêpes…a garlicky, herby, double-cheese filling…there’s nothing about this gluten-free, vegetarian main course that isn’t love at first bite. Serve it with a lightly-dressed green salad, and you’re good to go!
In the comments field below, let me know if you might try this dish some day. As always, your words are the sunshine of my life.
And to make your life a little easier, here’s a photo-less version of this recipe, which you can print with just 1 click:
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