Baked Egg Crepes

I just made an early dinner: a recipe I haven't made in a few years. I had all the ingredients except one -- fresh basil -- and it could work without it. These "crepes" are a creative, easy way to use up eggs if you have extras or if you're bored of eggs -- I was the latter, but not any more! All you do is whisk eggs (any combination of whole eggs and whites) with some salt, pepper, and a touch of water. You cook them in a 6 inch (give or take a little bit) non-stick pan by pouring enough egg to coat the bottom of the pan. Let it cook through without flipping (they're very thin and fragile). Then, when they're done, flip it onto a plate, fill with mozzarella cheese (could be fresh or low-fat grated), basil, and any other flavorings you want (I like a little cayenne). Top with marinara sauce (or another if you like -- bechamel would be delicious and creamy), parmiggiano reggiano, some more mozzarella if you want to make it rich, and bake in a 400 degree oven until golden and bubbly.

This is another good recipe that can be light and delicious (use low fat cheese in the filling, but only parmiggiano on top, make with mostly egg whites, fill with sautted vegetables), or indulgent (fresh mozzarella, whole eggs, more cheese on top). I love recipes like this because of their versatility -- so good!