1 c. unbleached all purpose flour
1 tbsp. sugar
1/4 tsp. salt
1 c. milk
1/3 c. water
2 ½ Tbsp OLEA’s Butter Infused Olive Oil
Combine the flour, sugar and salt in a food processor or blender and process briefly. With the motor running, add the milk, water, eggs and olive oil through the feed tube. Process until smooth. This can either be used right away or stored overnight and used in the morning.
Heat a heavy 7-inch non stick skillet until quite hot. Pour in 3 tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepe. Cook until lightly brown, 30 to 45 seconds. Then turn and cook another 15 seconds. Repeat, using all the batter.
As you finish the crepes, stack them between sheets of waxed paper to prevent them from sticking. Wrap the stacked crepes in plastic wrap.
They will keep in the refrigerator for 2 days or in the freezer for 2 months.
Recipe adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins
1 cup unsalted butter
1 cup icing sugar
1 Tbsp grated orange zest
1/2 cup fresh orange juice
1/4 cup OLEA’s Cara Cara Orange Vanilla White Balsamic Vinegar
2 oranges, peeled and sectioned
12 Sweet Crepes (from above recipe)
Blend the butter and icing sugar together in a mixing bowl. Add the orange zest, juice and balsamic. Mix thoroughly. Transfer the mixture to a large skillet and cook over low heat for 5 minutes.
While the butter mixture is heating, place 2 orange sections on each crepe and fold them into quarters. Add the folded-up crepes to the skillet, and continue cooking over low heat, spooning the liquid over the crepes, for another 5 minutes.
Recipe from Sarah Galvin
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