Mixed Berry Olive Oil Crepes

To make 4-two crepe portions

Crepe Ingredients

1 cup All Purpose Flour

2 Large Eggs

2 tablespoons Blood Orange Fused or Wholefruit Lemon Fused Extra Virgin Olive Oil

Pinch of Salt

½ Cup Milk

½ Cup Water

Medium Liquid Gold Extra Virgin Olive Oil to oil pan



  1. Place all ingredient except flour in a large mixing bowl
  2. Whisk in Flour until smooth
  3. Let stand for 30 minutes
  4. Heat a wide skillet to medium low, scatter a little extra virgin olive oil into the skillet
  5. Add 1 ½ ounces of batter to the center of the skillet and spread in a circle.
  6. Flip after one minute, cook for another 30-40 seconds.
  7. Layer crepes on a plate.


Fruit Filling Ingredients

2/3 cups Fresh Raspberries

2/3 cups Fresh Blueberries, thawed

1 cup Fresh Strawberries cut in 1/4s

1/4 cup granulated sugar 

1 tablespoon Liquid Gold Sicilian Lemon White Balsamic

2 cups 35% Cream, flavored with a little Liquid Gold Vanilla Balsamic vinegar and Icing Sugar and whipped until stiff


  1. Place all berries in a large bowl
  2. Add Sugar and Sicilian Lemon White Balsamic
  3. Mash just until juices start to release

Assemble the crepes

  1. Pipe cream down the middle of each crepe
  2. Spoon fruit filling along the cream
  3. Roll crepe
  4. Place two crepes an a plate with a spoonful of berries
  5. Finish with a rosette of whipped cream and a mint leaf
  6. Dust with Icing Sugar

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