Egg Shells with Orange Pumpkin, Carrots, and Salmon

Servings: 4 to 6 egg shells

The unique aspect of this crepe is that it is made purely with egg and a little seasoning. Even the milk is optional here. Regular crepe recipes involve flour and leavening agents, but this is meant to be an egg shell -- as thin as a crepe, but pure protein as opposed to not much nutrition in a batter-based crepe.  



3 large eggs

2 tablespoons whole milk, optional

1 tablespoon soy sauce

Vegetable Oil

Goat cheese

½ cup pumpkin puree

4 pieces thin smoked salmon

Carrot strips from 1 medium carrot

1 cup or less baby arugula

[Click for larger image] 


In a small bowl, beat the eggs; beat in the milk and soy sauce. Lightly brush the oil onto the bottom of a 6-inch skillet or crepe pan with Teflon™ nonstick coatings. Heat the pan over medium and pour in the egg mixture. Cook for about 2 minutes or until the edges of the egg start to stiffen. Remove the crepe from the pan, by gently nudging the edges with a spatula. Repeat, until mixture is used up. Place crepes onto a work surface and spread with the cheese and then the pumpkin. Add a piece of salmon and strips of carrot. Top with the arugula. Roll up lengthwise and serve.  

[Printer-friendly PDF available]