First courses

Stuffed Crepes


  • 4 eggs
  • 1 tablespoon milk
  • 1 tablespoon extra virgin olive oil
  • ½ jar olive and artichoke paste
  • 2 tablespoons of fresh cream
  • salt and pepper


  1. In a bowl, beat the eggs with the milk, oil, salt and pepper.
  2. In a small frying pan, pour a thin layer of the batter and just as it sets turn the pancake over and remove from heat, repeat until using up all the batter.
  3. Dilute the paste with the cream and spread it on pancakes, roll and serve.

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