The TAICHI project is financed with aid from EU

Olive Oil Crepe

Western | Medium | 30 min. | serves 6


  • 1 cup All-Purpose Flour, sifted
  • 1 pinch Fine sea salt
  • 2 large eggs
  • 2 tbsp extra virgin olive oil
  • ½ cup whole milk
  • ½ cup water


  • Sift the flour and salt into a bowl.
  • Whisk together all of the wet ingredients, or you can use a blender.
  • Add the flour to the wet ingredients and mix until completely blended (no lumps/dry spots). Do not overmix. 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 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 your favorite sweet or savory filling if desired. Enjoy!