Thin Omelette Wraps

Omelette Wraps can be used in much the same way as rice wraps, torillas and flour wraps.  They are simple to make and add variety to a rather restricted diet.

In those early days of my son’s coeliac disease diagnosis, before we found a bread my teenager would eat, before I felt confident enough to make bread rolls and focaccias and before we found a routine with gluten free food, weekend lunches did my head in.

Weekend lunches became pizzas or nachos.  Unfortunately these were two ‘easy’dinner meals we used for busy nights or those nights when everyone in the family were doing different things.  So taking pizza and nachos out of  our dinner menu put more pressure on meals for dinners.

So I started to think outside the square and remembered how once I went to Chinese cooking classes and we made thin omelettes.  We have mainly used them with a spicy mince filling.  I have also seen them used as a lunch wrap.  But considering my teenager was already struggling with how his school lunch looked to others, we did not push this one onto him.

6 eggs

2 tablespoons water

Salt and pepper to season

1. Whisk ingredients in a bowl.
2. Pour 1/3 – ½ cup of mixture onto crepe maker and spread with batter spreader.
3. When cooked, flip and cook the other side.

PS I can’t emphasis enough about how essential the crepe maker is to our gluten free cooking: flour wraps, flat breads, pancakes, crepes, galettes, thin egg omelettes….