Ingredients: 1 cup all-purpose flour, 1 teaspoon white sugar, 1/4 teaspoon salt, 3 eggs, 2 cups milk, 1 teaspoon oregano, 1 teaspoon wild garlic, spinach, nettle, 2 tablespoons butter, melted
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Add died oregano. Chop finelly the other fresh herbs and add to pancake base. Beat in flour mixture until smooth; stir in melted butter. Heat oven to 80 grades.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Bend pancakes in triangle forms.
Arrange pancakes onto a fire proof plate then place into the oven until serving.