Recipe from The Olive Oil Times by Paul Kostandin
Crepes are both super satisfying and incredibly easy to make at home. All you need is a solid recipe for the batter, some tasty fillings, and a good non-stick pan.
The best thing about crepes, in my opinion, is their ability to do double duty as both a sweet, fruit, or chocolate-based dish, but also as a savory breakfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batter neutral, so I can use them in multiple ways whenever I make them. This batter will keep well in the refrigerator, and I like to make it once or twice a week so I always have some on hand in case I need to throw together breakfast or a mid-day snack.
Use a light-bodied, fruit-forward extra virgin olive oil in the batter for this recipe. It will add a touch of olive flavor while remaining more neutral should you want to use any leftovers for dessert. Save the richer, fuller-bodied extra virgin olive oil for the filling, which will help accentuate the roasted onions and spinach while mellowing the tart, salty feta cheese.