Low carb noodles, Tuscan Pan Noodles

These are actually Tuscan crispelles, a Tuscan pan noodle that I use in a few creative ways to cut down on the carbs in noodles.  I don't want to live without noodles so I use these as.. LASAGNA NOODLES, as TAGLIATELLI NOODLES, IN SOUPS, as CREPES FOR BERRY AND PEAR FILLING OR APPLE!  Let me know if you find other ways to use these.

Recipe:

3 eggs
1/4 cup flour (whole wheat unbleached)
1/3 cup of milk
2 tbsp melted butter to use in pan

Simply whisk the above together until very smooth and silky in texture.  The mixture should be like watery pancake batter.  the mixture should be thin so the pan noodle will come out thin like a noodle.

Heat a nonstick pan to medium heat, coat the pan with melted butter.  Pour the batter by the 1/4 cupful.  You need to move fast and distribute the batter evenly along the bottom of the pan.  The crispelle only needs to be cooked on one side for one minute or so.  And you're done.  I use these in lasagnas instead of regular noodles and have cut the carbs drastically while still being able to enjoy italian dishes without feeling like I will blow up from the carbs. 
Most of the time they do not make it into the final product because you can eat them directly out of the pan and man are they good.  Everyone will come by and grab one, so you may as well plan on making a double batch!  Enjoy!!