Pour Large Egg (3) into the mixing bowl and put the larger piece of the egg shell to the side to use later on. Beat the eggs for 5 minutes. Fill Water (3 tablespoon)with egg shells and add it into the egg. Mix then add Salt (1 pinch). Add a portion of All-Purpose Flour (3 tablespoon) and mix well. Using a large deep spoon, scoop up the mixture and pour it back in, to see if you are happy with the result. Now, get your saucepan and place it on the stove top at a medium heat.
Pour some Extra-Virgin Olive Oil (to taste) into the pan and spread it around evenly. Let the oil heat up and then roll your saucepan so that the oil covers the base and the edges and remove any excess oil. Using the deep scoop, fill it up with the crepe mix around half way and hold it in your hand. Using your other hand, pick up your saucepan by its handle and pour the mixture while helping it to spread around the pan by rolling it around in a circular motion on an angle.
Wait at least 10 -15 seconds and using a fork, check the sides of the crepe at the top to see whether it has begun to cook through. If it has, peel back one corner of the crepe and then keep peeling using your hand and flip the crepe over. This now needs to cook on the other side for at least 15-20 seconds. The cooking time will always depend on how hot your pan is. If it is cooking too fast, turn down the heat slightly for a better result.
Your crepes can be used to make Cannelloni, Noona’s Lasagna or even baked crepe dishes with vegetables and sauces of your choice! Serve and enjoy!