Making crêpe-like omelettes is one of my favorite recent things to make. It goes so well with so many things, and imo the texture is better than chonky omelettes.
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@yosh this may be a long shot, but you don't happen to know how to do that gluten free do you?
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@soph I don't believe eggs contain gluten, unless I'm mistaken? Its mainly a technique thing, less of an ingredient thing:
1. Crack a bunch of eggs, add a splash of water, and whisk until frothy
2. Bring a pan up to heat with some oil
3. Ladle in the egg mixture, just enough to thinly coat the bottom of the pan
4. Put a lid on the pan (if you have one) and like fry it up for a minute or two. It honestly goes quite quickly if the pan is hot
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5. Take the omelette out, and lightly salt it. Don't salt the mixture tho, salt afterwards. This makes it so it doesn't split.
6. Add some more oil and repeat until out of egg mixture.
If you're unsure about adding water to the egg mixture, you can also omit it. But it'll make less thin omelettes. The water makes it ever so slightly more runny which is good for the texture here.
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My wife is now begging me to make this for dinner. 😅
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