1 egg, slightly beaten
1 tablespoon heavy cream
tiny sprinkle of salt
Fillings as desired:
Choose from leftover cooked steak, chicken or pork, ham, cheese, roasted veggies, chopped tomatoes, roasted fruit, nutella, etc.
Place an 8-inch nonstick pan on medium heat. Pour in the heavy cream and swirl to spread it around the bottom of the pan. Add the beaten egg and sprinkle of salt. Swirl the pan around so the egg is nice and thin (to stay in crepe vibe, not omelet vibe).
The cream will bubble, separate and caramelize and that is perfectly normal.
Once the egg is cooked along the edges but moist in the middle (about 2 minutes), flip. Add toppings and let cook another minute. Fold crepe over on itself, making a rolled, filled crepe. Slide onto plate and serve.