Sieve cup of flour into glass bowl, indent in center, fold in beaten egg, or whipped aquafaba bean egg white substitute, Tbs olive oil, drizzle in coconut cream milk, stir till smooth batter. Rest, covered, 30 minutes, then sprinkle 1/4 tsp salt on top. Makes 2 cups of batter.

Melt 1/2 cup palm sugar in cast iron sauce pan with Tbs olive oil, 2 Tbs of rose water, juice from one orange and zested orange peel, thicken till syrupy, set aside, keep warm.

Heat skillet at medium heat (#5 out of 10), add 8 drops of olive oil, swish to coat bottom, pour 1/4 cup of batter in center, till batter covers the bottom of the skillet, flip over when edges curl, stack on 10” dinner plate in warm oven. Make eight crepes this way. I have an olive oil mister bottle (amazon) that sprays the oil superthin if counting drops doesnt work.

Heat sauce, add 4 Tbs of orange flavored brandy or Grand Marnier, spread 2 tsp of orange sauce on top of crepe, fold in four. Spread Tbs of sauce on quartered crepe. Lay 4 on heated plate. Now, light, serve flambeed. Enjoy.