• 10 jumbo eggs
  • 2 1⁄2 cups all-purpose our
  • 31⁄2 cups water
  • 1 cup olive oil


Beat the eggs in an electric mixer, gradually si ing in the our. Continue to beat at a very low speed for 5-10 minutes, while gradually adding the water. Continue to beat until the batter is very smooth, with no visible lumps.

Heat an 8- or 10-inch Te on pan on low heat. You must use a Te on pan to keep the crêpes from burning and sticking to the pan. I use an 8-inch pan, which normal- ly yields 40-45 crêpes; a 10-inch pan will yield, 25-30.

Dip a paper towel into the cup of olive oil and grease the pan; you will need to repeat the greasing of the pan a er every 3-4 crêpes. Using a ladle, spread the batter lightly to cover the entire diameter of the pan. Allow the crepe to cook for 2-3 minutes and remove with a fork and transfer to a paper towel-covered surface. Add some water if mixture is too thick and does not run easily through pan.


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