These crepe-like “omelets” are super thin and ideal for a light weekend brunch. I make a couple of batches ahead of time and let my guests choose whatever’s in the fridge to put in them (Make an omelet bar!). Heat them in the microwave and they’re ready in seconds. They’re also a great lunch paired with a salad, or folded and chopped into ribbons and added to fried rice or soups. And the best part, no flipping required!
3 large eggs, beaten
1/2 cup milk
2 Tbls pancake mix
salt and pepper
cooking spray
wax paper cut into 6-8, 12″x 12″ squares
Combine the beaten eggs and milk in a mixing bowl and sift in the pancake mix and whisk together. Add a couple of pinches of salt and grinds of pepper. Coat a 9 inch, non-stick pan with cooking spray and heat over over medium heat. Test the heat with a drop of the mixture, it should not sizzle, then add about 1/3 cup of the mix and swirl gently around the pan until the bottom of the pan is covered and just set. After about a minute, use a silicone spatula to gently loosen and lift the sides of the omelet by working around the sides. Then slide the spatula to the middle gently, while tilting the pan over a sheet of wax paper, slide and lift the omelet onto the paper being careful not to tear (It is not uncommon for the first one to be a flop). Wipe the pan with a paper towel and repeat the process. You should get 5-6 per batch. Store in the refrigerator for up to a week.
Enjoy-RTK