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olive oil pancakes with sugar and early harvest

Cooking with children

Olive Oil Pancakes

This is the crêpe recipe I’ve always followed. I first discovered it in my French cookbook, Le Petit Larousse de la Cuisine, which I bought in my early twenties when I spent a year in France teaching Spanish. The original recipe calls for butter, but I’ve always made it with olive oil instead – even back then in France, I had a bottle of my dad’s olive oil with me, and there was no way I wasn’t using it in my crêpes!

I hope you enjoy the different topping suggestions too.

Ingredients

For the crêpes

100 g plain flour

2 eggs

250 ml milk

15–20 g Two&One olive oil (about 1–1½ tablespoons)

1 tablespoons brandy (optional)

Small pinch of salt

For the toppings (choose your favourite or mix and match)

Orange, Negra & sugar

    Fresh orange slices

    Two&One Negra Harvest Olive Oil

    Caster sugar

    Envero, dark chocolate & sea salt

      Two&One Envero Harvest Olive Oil

      50g Dark chocolate, in small chunks

      Sea salt flakes

      Verde & sugar

        Granulated sugar

        Two&One Verde Harvest Olive Oil

        Serves 4

        Method

        Put the flour, sugar, and salt in a bowl and make a well in the centre.

        Add the eggs and whisk, gradually drawing in the flour until you have a thick, smooth paste.

        Slowly pour in the milk while whisking, until the batter is smooth and fairly thin.

        Stir in the Two&One Negra Harvest olive oil, then let the batter rest for 30–60 minutes.

        Heat a lightly oiled crêpe pan on medium-high. Pour in just enough batter to coat the base in a thin layer, swirling the pan.

        Cook until the edges start to lift and the underside is lightly golden, then flip and cook the other side briefly. Repeat with the remaining batter.

        Serving suggestions

        For the Verde & sugar topping, drizzle Two&One Verde Harvest Olive Oil over the crêpe and shower it with granulated sugar so it melts slightly into the warm surface.

        For the orange, Negra & sugar topping, arrange slices of orange over the warm crêpe, drizzle with Two&One Negra Harvest Olive Oil and finish with a dusting of caster sugar.

        For the Envero & dark chocolate topping, prepare the sauce in advance by gently melting the dark chocolate, then folding in a good gulp of Two&One Envero Harvest Olive Oil until glossy and smooth. Pour a generous thread of this olive oil and chocolate sauce over the warm crêpe and finish with a light sprinkle of sea salt flakes for balance.

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