• 3 eggs

• 3 T melted butter

• ½ cup milk

• ¾ cup flour

• ½ cup water

• ½ t salt

Wisk together and let sit for 20 minutes.  Then pour about 1/8 to ¼ cup of batter onto griddle and make 6” diameter “pancakes”.
Let rest on wax paper when finished.

• 1 can (8 oz) hearts of palm shredded

• ½ cup of Italian dressing

• ¾ cup mayo

• ½ cup chopped green olives

Marinate hearts of palm in dressing for a few hours.  Mix mayo and olives.  Spread crepes with mayo/olive mix, add two-three strips of hearts of palm and roll up and chill.