Olive Oil Crepes
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Ingredients
- 1 cup All-Purpose Flour, sifted
- 1 pinch Fine Sea Salt
- 2 large Eggs
- 2 tablespoons Sutter Buttes Vanilla, Butter or Arbequina Olive Oil, plus extra for to grease pan
- 1⁄2 cup Whole Milk
- 1⁄2 cup Water
Directions
- Whisk together all of the wet ingredients, or you can use a blender/food processor.
- Add the flour to the wet ingredients and mix until completely blended (no lumps/dry spots). Do not over mix. Allow to stand for 1/2 hour at room temperature.
- Heat a 12" wide non-stick 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 in to 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.
Serve with Sutter Buttes Jams or Dessert Sauces and a scoop of ice cream