Cook for about 30 seconds then flip and cook for 30 seconds on the other side. Repeat, layering the cooked crepes between parchment paper. Heat a tablespoon of the oil in a large pan and when hot ...

it’s an egg mixture poured over a crepe, cooked, rolled up. It’s also very customisable, as you can add whatever other fillings you like: tuna, ham, cheese and corn all work well.