Olive crepe Calories

Both black and green olives work in an olive crepe. Black olives give a milder, rounder flavor, while green olives taste sharper and tangier. Remove the pits and chop the olives finely so the crepe cooks and folds evenly.

An olive crepe pairs well with crumbled feta, grated cheese, sautéed mushrooms, spinach or sliced tomatoes. Add the filling after cooking, then fold or roll the crepe; salty cheese can make an already briny olive filling taste overly salty.

An olive crepe is usually savory because olives have a salty, tangy flavor. It works with cheese, herbs and vegetables rather than sweet toppings; for a dessert-style crepe, make plain batter without olives.

Yes, you can add a little grated cheese or crumbled feta to olive crepe batter, or use it as a filling instead. Adding cheese to the batter can make the crepe more delicate, so chop the olives small and turn it carefully.

An olive crepe may tear if it is flipped before the first side has set, or if large olive pieces break through the batter. Let the edges lift from the pan, chop olives finely and use a wide spatula to turn it.

Serve an olive crepe with a crisp salad, roasted vegetables or a bowl of soup for a savory meal. For a lighter breakfast or brunch plate, pair it with sliced tomatoes and cucumber rather than another salty olive dish.

Yes, you can mix olive crepe batter ahead and keep it covered in the refrigerator until cooking. Stir it before pouring because the chopped olives can settle; if it has thickened, loosen it with a small splash of milk.

Chop the olives into small pieces and stir them into the olive crepe batter just before cooking. Pour the batter soon after mixing, and spread the olives gently with a spoon if they gather in one spot.

Yes, cooked olive crepes can be frozen once completely cool. Stack them with parchment between each crepe, seal them in a freezer-safe container, and thaw before reheating in a pan or microwave.