Preparation:
In a bowl, whisk together the flour, salt, eggs, milk, and 4 tblsp olive oil until smooth.
Coat a 6 inch fry pan with a little of the remaining olive oil. Add 2 tblsp of the butter and cook until crepe is set. Turn it over and cook for another 5-10 seconds. Repeat with batter and olive oil. Make approx. 2 dozen crespelles.
Crespelles can be used immediately or can be wrapped and refrigerated for up to 3 days. They can be filled with your choice of fillings. |
