Large Eggs (3)
into the mixing bowl and put the larger piece of the eggshell to the side to use later on. Beat the eggs for 5 minutes. Fill
Water (3 Tbsp)
with eggshells and add it to the egg. Mix then add
Salt (1 pinch)
. Add a portion of
All-Purpose Flour (3 Tbsp)
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 stovetop at medium heat.
Extra-Virgin Olive Oil (as needed)
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 halfway 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 at 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.
Your crepes can be used to make Cannelloni, Noona’s Lasagna, or even baked crepe dishes with vegetables and sauces of your choice! Enjoy!