🥞 Soft & Chewy Olive Oil Crêpes

Dessert
Written By Álvaro Culebra

Thin, flexible, and delicately golden. These crêpes stay soft and slightly chewy, perfect for sweet or savory fillings.

📝 Ingredients (makes 6–8 crêpes)

  • 50 g egg (1 large egg)

  • 25 g sugar

  • 30 ml mild extra virgin olive oil

  • 100 g all-purpose flour

  • 150 ml water

  • 1 g salt (optional, but highly recommended)

🍳 Instructions

1. Mix the wet ingredients

  • In a bowl, whisk the egg, sugar, olive oil, and salt until smooth.

2. Add flour and water gradually

  • Add half of the flour and whisk until thick and lump-free.

  • Slowly pour in part of the water while mixing.

  • Add the remaining flour, then the rest of the water.

  • Mix until you get a smooth, fluid batter.

3. Rest the batter

  • Let the batter rest for 10–15 minutes.

  • This hydrates the flour and helps create soft, flexible crêpes.

4. Cook the crêpes

  • Heat a non-stick pan over medium heat.

  • Lightly grease only if needed.

  • Pour a thin layer of batter and swirl the pan immediately.

  • Cook for about 1 minute, until edges begin lifting.

  • Flip and cook the other side for 20–30 seconds.

5. Stack and cover

  • Stack the cooked crêpes on a plate and cover with a towel while cooking the rest.

  • This keeps them moist and pliable.

🌿 Kuisit Tip

The secret to soft, slightly chewy crêpes is hydration and gentle cooking. Don’t overcook them — remove them while still pale golden. Olive oil keeps them flexible even after cooling, making them perfect for meal prep or filling later.

Álvaro Culebra
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