Lemon Cardamom Crepes



Lemon Cardamom Crepes

1/4 cup egg whites
1 Tbs. Lemon Fused Olive Oil
1/8 tsp. ground cardamom
1/8 tsp. pink Himalayan sea salt
2 Tbs. Meyer Lemon Chips

 

Preheat an 8” non-stick fry pan on low to medium heat. 

 

Whisk together the egg whites, oil, cardamom, and sea salt. Gently pour into the heated pan, swirling around until evenly distributed. 

 

Cover and cook on low until the egg whites are set.

 

Using a spatula, carefully roll the egg “crepe” and transfer on to a serving plate. 

 

Top with Meyer Lemon Chips, a bit of extra salt, and perhaps some Lemon Infused Olive Oil dressed baby spinach.

 

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