Southwest Breakfast Egg Crepes

Allow one egg per crepe, and whisk very well with a splash of water per egg. Heat a very well-greased non-stick pan over medium low heat. For a small pan, ladle the equivalent of one egg into the pan - larger pan use two eggs worth for a large crepe, and just cover the bottom of the pan. Swirl the pan around, spreading the egg out and up along the edges. Cook slowly on the low heat, continuing to swirl the uncooked egg along the sides. With a non-stick spatula, gently lift the edges, and very gently scrape any uncooked egg on the top of the crepe toward the edges and the hot pan.

Take your time, and when the egg has set, remove from the heat and let cool for half a minutes or so. The crepe can be gently removed by hand or rolled out of the pan. Lay flat on a cutting board to cool, and continue to make more as needed.

The egg crepe is surprisingly sturdy when cooled off and can handle lots of filling and sauce. Place a large spoonful of enchilada sauce in the center and spread in a circular fashion with the back of a spoon close to the edge (like you would sauce a pizza crust!) Sprinkle on the shredded or cut cheese and chopped scallions. Add the chopped meat of your choice and gently roll from one side to the other. Handle carefully, but don't worry too much if there are a couple of breaks in the crepe - it will all come together.

Transfer to a very well greased (or preferably, parchment paper lined) baking dish and bake in a 350 degree oven for a few minutes, or until the cheese melts and the crepe is heated through.

Serve with plenty of enchilada sauce, and my favorite - a wedge of fresh lime for squirting on top!