Super light crepes that can be used both for sweet and savory meals! They’re so easy to prepare. I like to use them as cannelloni with ricotta and spinach filling for my savory meal and of course spread some dulce de leche on them as my sweet meal. Versatile!
In a bowl, add in eggs, olive oil and milk. Whisk to combine well. Then add in salt, all purpose flour and cornstarch. Whisk again to combine. Leave the batter to rest for 30 minutes. After 30 minutes, lightly give the batter another whisk. You will notice that it feels thicker. That's what we want.
Heat an 8 inch (20 cm) preferably non stick pan. Melt some butter in it. When it's hot, pour in some batter in the pan and give it a fast swirl to cover the whole pan's bottom. Leave it to cook for a few minutes. To know if it's cooked, you will see the edges of the crepe detaching from the pan. Give the pan a wiggle and if the crepe doesn't stick to the pan, then it's cooked. Flip it and cook until the other side is also golden brown. If the crepe still sticks to the pan, cook it a little bit more.
Note: Stir the batter every time before pouring it into the pan.
Stack the crepes on top of each other. Use them as you wish. Enjoy!