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Sweet Extra Virgin Olive Oil Crepes


1 cup all purpose flour

2 large eggs

2 tablespoons Lemon Fused Olive Oil, Blood Orange Fused Olive Oil, Butter Infused Olive Oil,Roasted Almond Gourmet Oil, Roasted French Walnut Gourmet Oil, or White Truffle Gourmet Oil - depending on desired taste

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 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.  

Fill with sweet fillings such as honey or sugar, garnish with fruit or powdered sugar and serve.



Makes 6 large crepes

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