When sliced thinly EGG OMMELETTE crepes make great toppings for Salads, you can even sprinkle them onto clear soups as a garnish
3 eggs whisked with a fork
water to thin
oil omelet pan for first crepe and wipe with paper towel
cook on one side only for about 20 secs.
stack each ontop of the last one
roll all together and slice into thin slices
add to salad, dress and toss or add as a garnish