They crepes are great eaten on their own with a sprinkling of olive oil and grated cheese, used as a base for a salad or rolled up like a wrap
Sunflower oil to grease the panIn a jug mix together the olive oil and water.
Make an indentation in the flour and add the oil and water, pepper and herbs and, using a whisk, stir until smooth. Cover and allow to stand for 15 minutes. The mixture must have a pourable consistency; if it is too thick, add a little more water and whisk.Heat up a nonstick pan. Pour in a tablespoon of oil, swirl around the pan and pour off before adding 15-30ml of socca mixture and swirling around pan.Slide out of the pan onto a plate and make the next one.
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