Created by Bibi Kasrai, Ava Ladjevardi, Adina and Laila Keeling from Harvard Cookin’ Girl in San Diego
Makes 4–6 crêpes
Instructions for crepe:
In a large bowl, mix together the eggs, milk, water and canola oil. Add in the dry ingredients and stir. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 1 minute, until the edges curl and the bottom is light brown. Loosen the crêpe with a spatula, turn it, and cook it on the other side.
Instructions for filling:
In a medium-size frying pan, add the oil. Once the oil is warm, add the scrambled eggs, salt, pepper and cheese to taste. Once it’s cooked, fold the omelet and add it to the middle of the crepe. In a separate bowl, mix the arugula, lemon juice and olive oil, and add the mixture on top of the omelet. Fold the crêpe and enjoy it with a cup of milk.