Step 1

Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.

Step 2

Let the mixture stand in the fridge for 30 minutes.

Step 3

Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup (4 tbsp) of the batter onto the pan, twirling the batter around to cover the whole bottom of the pan. I used a 8 inch or 20 cm skillet, so add more or less batter if needed.

Step 4

Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.

Step 5

Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.

Step 6

Serve immediately with your favorite toppings (I used hummus, cherry tomatoes, black olives and dried oregano), or keep leftovers in a sealed container in the fridge for 5 to 7 days.