Place 90 cl of cold water in a bowl, add the ingredients and whisk vigorously to remove any lumps. Strain through a sieve.
Preheat the oven to maximum for 10 minutes. On a preheated baking sheet, spread 4 tablespoons of olive oil. Pour on 2-3 mm of batter and grill. Pierce any blisters with the tip of a knife.
When the surface of the crêpe is golden brown, even slightly burnt in places, remove from the oven and serve quickly, cutting into small 5 cm squares. Season with pepper