Blend all ingredients together and add to squeeze bottle or small measuring cup.

Heat a non-stick skillet to medium high. Add a tablespoon of olive oil, followed by a generous squeeze or pour of the batter to the pan, and let it sizzle. tiny pockets of water evaporate and steam while the oil and flour crisp up in the pan, creating a lace like pattern. The batter is meant to be thin but too thin and it won’t crisp, too thick and you’ll get a chewier texture. Once the edges begin to brown and cook all the way to the middle, then it’s ready.

Lift carefully with offset spatula or tweezers, a fork will do as well. Set on paper towel to drain excess oil and use as delightfully delicate & crunchy topper.