Crepes with sun-dried tomatoes and brie

First, prepare the batter for the crepes: break two eggs into a bowl and add the milk. Mix until smooth and add the sieved flour, mixing with a whisk to avoid lumps.

Heat two tbsps. of our Pure Olive Oil in a pan. As soon as it starts to heat, add a ladleful of batter, along with a few leaves of fresh oregano.

Spread part of the crepe batter evenly in the hot pan. They have to be very thin.

Cook for a couple of minutes over a medium heat. Turn the crepe to cook it on the other side, and fill with slices of brie and our chopped Sun-Dried Tomatoes. After about a minute, fold the crepe over, place on a serving dish and serve.

This savory crepe recipe is very versatile, and can be used with different fillings: you might like to add a few slices of speck just before removing from the heat, for another appetizing variant.