These aren’t supermarket egg noodles. These are a high protein, no filler, clean eating alternative for the ‘noodles and butter only’ kids
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Serves | 1 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 204 |
| Fat | 14.6g |
| Saturates | 4.9g |
| Protein | 17.7g |
| Carbs | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place all the ingredients in a small bowl and whisk together.
2
Place a 18-20cm round skillet over a medium-high heat. Swirl a knob of butter around the hot skillet.
3
Pour 3 tablespoons of the egg mixture into the hot pan and swirl around until the mixture coats the bottom of the pan. Cook until the mixture is set but not browned. Flip and cook on the other side for 30 seconds.
4
Slice the crêpe into strips or serve as is.
