Janna Gur 

Whisk all ingredients, except the oil, until smooth.

 

Heat a nonstick crêpe pan and brush it with a little oil.

 

Ladle 2-3 spoonfuls of batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess to the bowl.

 

Return the pan to the heat and cook for 1 minute, or until the top appears almost dry. Turn over and cook the other side lightly. Transfer to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with oil as necessary. Roll each crêpe in a tight roll and slice thinly. Refrigerate until ready to serve.

 

To serve Add to boiling chicken soup before serving or toss in a skillet with some olive oil until hot and crispy.