Not really "long", but more involved than Kraft-in-a-box or even homemade using noodles!
Making Egg Crepe "noodles"!
For these, I just whip eggs in a large bowl with a little salt & pepper, just like you make scrambled eggs for breakfast, but don't put cream in them (just use eggs)! For a dessert, I'd replace the S&P with a little Splenda...and maybe keep in a little Salt.
Lightly butter (or spray) your flattest skillet. Mine is a bright yellow 8" fry pan from the Rachel Ray line (I love this pan to death and it gets used at least twice a day every day!), it has a nice heavy bottom and isn't warped (like most of my pans)! Then just add a little egg to the pan when it's hot...just like making crepes, barely cover the bottom of the pan with egg. For a full recipe, I use 8 eggs and get between 8 and 10 crepes, I made 12 eggs this time and got 13 crepes (I put 5 in the fridge for sandwich style roll ups). The eggs only need 30 to 60 seconds on the first side and even less on the second (15 to 20 seconds)...just enough to cook the egg, you don't need them super brown!
Brown the meat!