Greek Crepes

Our crepes are prepared with a pinch of tradition and a touch of modernity. The delicate aromas of our olive oil caress the crepes and give them an irresistible crispness. Our high-quality olive oil takes these tasty treats to a new level, giving them authenticity and a distinctive, delicious character.

Ingredients for 8-10 crepes:

For the crepes:

• 125g all-purpose flour
• 240ml milk
• 2 eggs
• 2 tablespoons Minos ORGANIC olive oil
• pinch of salt
• Minos olive oil for frying

For the filling and topping:

• Greek honey
• Fresh orange slices
• Homemade candied orange peel (optional)
• Whipped cream

For the candied orange peel:

• Orange peel from 1 orange
• 100g sugar
• 120ml water

Preparation:

Difficulty level: medium

For the candied orange peel:

1. Wash the orange thoroughly and peel the peel from the orange. Make sure to use only the outer orange layer and avoid the white layer (bitter substances) underneath. Cut the peel into small cubes.
2. Place the orange peels in a pan of cold water. Bring the pan to the boil and let the peels boil for 1-2 minutes to reduce the bitterness. Then drain the peels.
3. Rinse the cooked orange peels again with fresh cold water to remove excess bitter substances.
4. In a saucepan, bring 120ml water and 100g sugar to the boil over medium heat until the sugar has completely dissolved.
5. Add the drained orange peels to the pot with the sugar water. Reduce the heat to low and allow the peels to simmer gently. This process can take 30 to 45 minutes. The peels should become soft and translucent.
6. Remove the candied orange peels from the syrup with a ladle and let them drain on baking paper or a rack until they are slightly sticky but no longer wet.
7. Optional: Roll the candied orange peels in fine sugar to create a delicate sugar coating.
8. Allow the candied orange peels to cool completely. They can be stored in an airtight container.

For the crepes:

1. In a bowl, mix the flour and a pinch of salt. Add the eggs and mix well.
2. Slowly add the milk, stirring constantly to avoid lumps.
3. Stir in the Minos ORGANIC olive oil until the dough is smooth and even.
4. Heat some Minos olive oil in a frying pan. Put a ladle of batter into the pan and spread it thinly and evenly. Fry the crepe on both sides until golden brown. Repeat this step for the remaining crepes.
5. Brush each crepe with a generous teaspoon of honey and carefully fold it together.
6. Arrange the filled crepes on plates and top with fresh orange slices.
7. Optional: Sprinkle the homemade candied orange peel over the crepes to add an additional aromatic touch.
8. Garnish the Greek crepes with whipped cream.
9. Serve immediately and enjoy the interplay of the sweet, honey-sweet crepes with the fresh orange aroma.