Served as an appetizer, this is an easy taste teaser for any size crowd. Whisk eggs, add salt and pepper and grated truffle, and pour into an 8-10-inch skillet, in which you have melted a tablespoon of butter. Cover with a lid and cook over medium heat until crèpe omelette is set. Slide onto a large plate and cut in slender wedges. Adorn with toothpicks so that guests can eat while standing.