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Olive Oil Crepes

April 05, 2015 Olive Oil Boutique

Hilda’s Olive Oil Crepes (from iwanttocookthat.com)
This is a simple but tasty crepe batter that you can make in the blender and leave in the fridge overnight. You can serve them simply with a drizzle of honey and a squeeze of lemon or spread on some of your favorite jam, a smear of Nutella or fill with berries and cream. This same recipe can also be used with savoury fillings.
* recipe makes 9-10 crepes
Ingredients:
• 3 large eggs
• 1 tbsp vanilla sugar
• a pinch of salt
• 3 tbsp mild extra virgin olive oil – I used Domaine Oltremonti from Cosica, France
• 1 1/2 cups milk (any kind you prefer)
• 1 cup flour
• more olive oil for cooking
Step 1: gather and measure all your ingredients
Step 2: toss everything in a blender and blend for 20 seconds until smooth. Leave the batter for 15 minutes at room temperature if you are making them right away or cover and leave in the fridge for the next morning. I like to leave the batter in the blender because it is easy to pour in the pan.
Step 3: heat up a crepe pan (or non-stick pan). Add a tsp of olive oil.
Step 4: pour in approx 3/4 – 1 cup of batter in your pan (depending on the size you want) and immediately swirl the batter all around the pan to spread the batter evenly. You need some olive oil to brown the crepe properly and also so when/if you stack them they do not stick to each other. Once there is some light browning around the edges run a spatula around to loosen and then flip. The first one is always a test to see how hot your pan is and to test your skills.
Continue on to use all the batter and enjoy!
What's your favorite crepe filling? Please let us know how you enjoy them!

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