Ingredients
– 1 cup all-purpose flour
– 1 tbsp Carapelli Original EVOO (plus more for cooking)
– ½ cup water
– ½ cup milk
– 2 large eggs
– ½ tsp salt
– Bacon or Smoked salmon (for filling)
Directions
1 Mix flour and salt. Gradually add water and milk while stirring.
2 Add eggs and olive oil, beat until smooth. Cover and refrigerate for 30 minutes.
3 Heat a pan with 1 tbsp olive oil. Pour in batter and rotate to spread evenly.
4 Flip when bubbles form and cook another 1–2 minutes.
5 For filling: place a cooked crêpe in the pan, add cheese and ham (or smoked salmon), crack an egg in the center, drizzle with oil, fold edges inward, and cover to steam until the egg is cooked.
2 Add eggs and olive oil, beat until smooth. Cover and refrigerate for 30 minutes.
3 Heat a pan with 1 tbsp olive oil. Pour in batter and rotate to spread evenly.
4 Flip when bubbles form and cook another 1–2 minutes.
5 For filling: place a cooked crêpe in the pan, add cheese and ham (or smoked salmon), crack an egg in the center, drizzle with oil, fold edges inward, and cover to steam until the egg is cooked.
