A delightful low-carb enchilada-inspired dish featuring savory beef and cheese wrapped in delicate egg crepes.
Whisk together the eggs and heavy cream in a mixing bowl until well blended.
Ensure the mixture is smooth for even crepes.
Heat a crepe pan over medium heat and melt a small amount of butter.
Swirl the butter to coat the pan evenly.
Pour a small amount of the egg mixture into the pan, tilting to spread evenly.
Cook until the edges lift easily, then flip if desired.
Repeat the process to make additional crepes, re-buttering the pan as needed.
Keep the cooked crepes warm by covering them with a clean towel.
Brown the ground beef in a skillet over medium heat, then drain excess fat.
Season the beef with salt and pepper for added flavor.
Mix the cooked beef with a small amount of enchilada sauce.
Ensure the beef is evenly coated with the sauce.
Place a crepe in a baking dish, add a portion of the beef mixture, and roll up.
Arrange the rolled crepes seam-side down to keep them secure.
Top the rolled crepes with remaining enchilada sauce and shredded cheese.
Spread the sauce and cheese evenly for consistent flavor.
Bake in a preheated oven at 350°F for 10-15 minutes until the cheese is melted and bubbly.
Check frequently to avoid overcooking.
Serve the crepes with your favorite toppings like sour cream, lettuce, or guacamole.
Garnish with fresh herbs for a vibrant presentation.
