In a bowl, mix the flour, water, eggs, sugar, salt, and 1 tablespoon of olive oil until smooth. Refrigerate for 30 minutes.
After 30 minutes, wet a crepe skillet or saucepan with the remaining olive oil. Distribute it evenly and get rid of the excess with a kitchen paper towel.
Over low - medium heat, in a crepe skillet, pour a portion of the crepe batter then tilt the skillet continuously to swirl it around batter evenly. Flip to cook the other side when it is cooked through.