• In a large bowl combine eggs, half and half, and olive oil and whisk until smooth. If desired add extra seasonings to the batter for savory or sweet ingredients as described above.
• Lightly spray a 10-inch non-stick skillet with non-stick cooking spray and set over medium-low heat. (A well-seasoned cast iron pan also works well!) If needed adjust the heat to just below medium.
• Pour 1/4 cup of egg batter into the pre-heated skillet and swirl the pan to evenly coat the bottom with a thin layer.
• If any holes appear, add a little more batter to fill it in.
• Cover the pan and cook until the batter begins to set, about 2-3 minutes. Do not overcook the batter.
• Once set, gently loosen the edges using a silicon spatula and flip the crepe over, being careful not to tear it. Cook for 1 minute more and remove the crape from the pan.
• Repeat with the remaining batter until all the crepes are cooked.
• Place your desired filling ingredients into the center of each crepe, fold over both sides to cover. Serve immediately and enjoy your tasty treat!

To Make Maple Whipped Cream:

• In a large glass bowl, blend 1 pint of heavy whipping cream with a hand mixer or immersion blender until it doubles in size and changes the texture.
• Then, drizzle the maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set it aside.

To Make the Balsamic Glaze:

• Heat 1 cup of balsamic vinegar over medium-high heat until it starts to boil.
• Reduce the heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually.
• When the liquid becomes thick and syrupy, it’s ready to use. Cool the glaze slightly before using.