Add eggs, milk and olive oil into a blender and blend

Add dry ingredients and blend until smooth

Cover and refrigerate batter for a minimum of 4 hours or overnight

Heat crepe pan or non-stick frying pan over medium heat. Brush the pan with oil. Do this before making each crepe

Pour ¼ cup of batter into the pan and swirl the batter until the bottom of the pan is covered. Cook for 2 minutes or as soon you can loosen the edges of the crepe with a thin spatula. Flip the crepe upside down and cook another minute. Transfer cooked crepes onto a plate stacking them on top of one another

Serve with the desired filling, such as; whip cream, berries, yogurt, maple syrup, marmalade, spinach and cheese, steamed asparagus eggs, mushrooms or cream cheese