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Yields6 Servings
 1 cup All-Purpose Flour, sifted
 1 pinch Fine Sea Salt
 2 large Eggs
 2 tbsp VSOP Extra Virgin Olive Oil
 ½ cup Whole Milk
 ½ cup Water
1

Sift the flour and salt into a bowl.

2

Whisk together all of the wet ingredients, or you can use a blender/food processor.

3

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.

4

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 your favorite sweet or savory filling if desired. Enjoy!

Ingredients

 1 cup All-Purpose Flour, sifted
 1 pinch Fine Sea Salt
 2 large Eggs
 2 tbsp VSOP Extra Virgin Olive Oil
 ½ cup Whole Milk
 ½ cup Water

Directions

1

Sift the flour and salt into a bowl.

2

Whisk together all of the wet ingredients, or you can use a blender/food processor.

3

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.

4

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 your favorite sweet or savory filling if desired. Enjoy!

Extra Virgin Olive Oil Crepes