Combine and mix well ingredients under “the crepe batter” until no lumps. Set the batter aside for a few minutes while preparing the “egg mixture”. The crepe batter will become more smooth after about 5 minutes. Combine and mix well ingredients under “the egg-scallion mixture”. Set aside.
Grease a well heated cast iron skillet with 1 tbsp avocado oil or ghee. Add ¼ cup of the crepe batter and quickly swirl the batter around the skillet. Cook the crepes over medium to medium low heat. The crepe should form shape pretty quickly within 10 seconds. Spread 3-4 tbsp egg mixture over the crepe, layer one thin slice of prosciutto*, then flip with a spatula to cook the flip side for about 10 seconds. Set the crepe aside over a large baking rack - egg side up. Repeat the process.
While the crepes are still warm to the touch (but not pipping hot), roll them up like a cigar shape and set aside to cool over the baking rack. Optional - add shredded carrots, baby spinach, and/or avocado slices. Try not to overfill the crepe or it will be hard to hold shape.
Enjoy them as a whole like a burrito or slice them to individual sushi roll shape. Serve with my Keto Scallion Dipping Sauce or Paleo Ketchup, Hot Sauce or any dipping sauce you like!
Crepes and Oil: The crepes will look and form much better after the initial 1-2 crepes. Use avocado oil for a neutral taste or ghee for a more buttery taste. The first crepe will need about 1 tbsp oil. After that the skillet will be well greased, you only need to add more oil about every other crepe.Make-Ahead & Freezer Friendly: Complete the entire cooking steps. Roll the crepes up (without veggie filings). Let cool before storing them in the fridge (if consume within 2 days) or freezer. To reheat from the freezer, place the entire crepe over a microwave safe container on high for 1-minute. The crepe should return to soft and bouncy texture. Stuff with any vegetable fillings before serving.Skillet: The recipe quantity is for a 9-inch cast iron skillet. If your skillet is larger, try to keep the crepe as thin and even as possible but without being too thick. It will be easier to roll.The nutrition label is calculated per crepe with 1 piece of prosciutto filling and without the optional add-on vegetables.