Scrippelle - Pasta Crepes

Makes 40-45 crepes

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15 eggs

4 cups all-purpose flour

4 cups water

1 cup olive oil

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1. Beat the eggs in an electric mixer; gradually sift in the flour. Continue to beat at a very slow speed for 5-10 minutes while gradually adding the water. Continue to beat until the batter is very smooth, with no visible lumps.

2. Heat an 8- or 10-inch Teflon pan on low heat. You must use a Teflon pan to avoid having the crepes burn and stick. I use an 8-inch pan, which normally yields 40-45 crepes; a 10-inch pan will yield 25-30.

3. Dip a paper towel into the cup of olive oil and grease the pan; you will need to repeat the greasing of the pan after every 3-4 crepes. Using a ladle, spread the batter lightly to cover the entire diameter of the pan. Allow the crepe to cook for 2-3 minutes, remove with a fork, and transfer to a paper-towel-covered surface.

Per serving (based on 15): 299 calories, 9 grams protein, 26 grams carbohydrates, no sugar, 18 grams fat, 164 milligrams cholesterol, 64 milligrams sodium, 1 gram dietary fiber.