Savory or Sweet Extra Virgin Olive Oil Crepes

  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons UP Extra Virgin Olive Oil (or Lemon, Blood Orange, or Lime Agrumato for sweet crepes)
  • 1 pinch of salt
  • 1/2 cup milk
  • 1/2 cup water

Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.  Add the flour and process until completely blended with no lumps or dry spots of flour.

Allow to stand for 1/2 hour at room temperature.

Heat a 12" wide nonstick skillet over medium-low heat, and rub with olive oil.  Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter into a circle.  After about a minute, flip the crepe and cook for an additional minute on the other side.  Remove to a plate and continue until all the batter has been used.  Fill with sweet or savory fillings.

Makes 6 large crepes

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil