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Egg Noodles

1-2 servings

 

3 whole eggs

1/4 cup water

1 tsp gelatin

 

Blend all ingredients in a blender.

Cook batter in a lightly greased non-stick pan the same way you would cook a crepe. Keep cooking noodle crepes until all batter is used.

Let cool and slice into desired size.

Noodles are good for about 1 week in the fridge or at least 6 months in the freezer in an airtight container or bag.

When reheating, you can either saute in a pan with butter and seasonings, cook it into your sauce, or boil it for about 1 minute. Recipe can easily be doubled.