As soon as I saw the photo for thin omelettes in Yotam Ottolenghi's book, Plenty, I was certain they would make a great replacement for crepes. The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like; see some examples below. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325-degree oven for about five minutes to warm the filling, or serve at room temperature.
Click here to see Make Brunch in 20 Minutes or Less — 10 Recipes.