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Olive Oil Crepes

Yields 6 large crepes

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Bechamel Sauce

3 tablespoons olive oil
2 medium shallots, minced
2 garlic cloves, minced
3 tablespoons flour
2 cups milk
1/2 cup tomato sauce
dash of freshly grated nutmeg
1/2 cup grated Pecorino cheese
salt and pepper to taste

Spinach & Cheese Filling

3 cups baby spinach
2 shallots, minced
1 garlic clove, minced
2 tablespoons olive oil
1/2 cup Fontina cheese grated
1/4 cup Pecorino cheese, grated
1/2 cup goat cheese
salt and pepper to taste


1/2 cup milk
1/2 cup water
2 large eggs
2 tablespoons olive oil
pinch of salt
1 cup flour


Bechamel Sauce

Heat oil in saucepan over medium heat. Add shallots and saute until translucent and tender. Add garlic and saute another minute.

Add flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in milk, whisking constantly. Stir and bring to a bare simmer until thickened.

Add cheese and stir. Add tomato sauce and adjust seasoning with salt and pepper. Stir until thickened to buttermilk consistency.

Spinach and Cheese Filling

Heat oil in skillet over medium-high heat. Add shallots and saute for two minutes. Add garlic and saute for another minute. Add spinach and saute until wilted.

Stir in the Fontina and other cheeses. Adjust seasoning with salt and pepper.


Mix all crepe ingredients except flour in a blender (or whisk by hand). Add flour and mix again until no lumps or dry spots remain. Allow batter to stand for 1/2 hour at room temperature.

Grease a large non-stick skillet with olive oil and warm over medium-low heat. Pour in 1/4 cup of batter and rotate pan to spread the batter in a circle. Cook for one minute, then flip crepe and cook for an additional minute.

Add filling and serve with sauce.