AuthorMarika RosebergDifficultyBeginnerIn a clean bowl whisk together eggs, salt and sugar until foamy.
Add water and milk, whisking continuously. Next add the flour and whisk until you get smooth and lump-free crêpe batter.
Finally, mix in the olive oil and leave the crêpe mix aside to rest for 10-15 Minutes.
Lightly grease the pan, evenly pour in approximately 100ml of batter and cook until golden brown from both sides.
Enjoy with your favourite sweet OR savoury toppings.
I love mine topped with fresh cherries, drizzled with agave syrup and sprinkled with almond flakes.
...and it must have some greek yoghurt on the side.
Ingredients
Directions
In a clean bowl whisk together eggs, salt and sugar until foamy.
Add water and milk, whisking continuously. Next add the flour and whisk until you get smooth and lump-free crêpe batter.
Finally, mix in the olive oil and leave the crêpe mix aside to rest for 10-15 Minutes.
Lightly grease the pan, evenly pour in approximately 100ml of batter and cook until golden brown from both sides.
Enjoy with your favourite sweet OR savoury toppings.
I love mine topped with fresh cherries, drizzled with agave syrup and sprinkled with almond flakes.
...and it must have some greek yoghurt on the side.
