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