A Sweet Omelet: Grain-Free Crepe-Like Food

Eggs are a great source of protein and the yolks are a great source of Omega 3 fatty acids (Omega 3 eggs), particularly if the eggs come from hens eating bugs and weeds or on a diet of flax or fish meal. We are always looking for new ways to use eggs. Below is mom's recipe for a "sweet omelet." It is a lot like a crepe, but is entirely egg-based. As a result, it is great for people on a grain-free diet.

Mom writes:

Back in my days as a waitress, I remember trying the jelly omelet heralded on the menu. It was a simple omelet filled with strawberry jam and sprinkled with powdered sugar-an alternative to French toast.

Here is my healthier version, crafted to be part of a brunch buffet or a simple dessert. They look more like crepes than omelets.

Plan two eggs person. Whip them up with 1 tablespoon of water for every 2 eggs. Add a pinch of salt.

1. Heat a non-sticking crepe pan over a medium-low heat. Don't try to rush this with high heat: you'll burn the eggs. Ugh!

2. Melt a teaspoon of coconut oil or butter and run it around the pan.

3. Pour in the whipped 2-egg portion. The egg mixture should be a thin layer in the bottom of the pan.

4. Loosen the edges as the egg cooks. Don't let the egg over-cook. Browned eggs are not tasty!

5. When the egg mix has cooked through enough to be lifted, lift it and flip it over for another 1 to 1 ½ minutes.

6. Your egg will resemble a crepe.

7. Turn it out onto a warm serving plate.

8. Place some fresh sweetened fruit down one side of the circle and roll it up like a crepe.

9. Treat the top to a dollop of sweetened whipped cream and a piece or two of fresh fruit. Serve immediately.

10. The key to flavor here is FRESH fruit. Try berries. That's my favorite. Peaches and nectarines also work well.