Peel all the citrus and cut into a medium slices. Set aside.
In a large bowl, mix together the flour, eggs, milk, sparkling water, salt and infused olive oil. Mix all ingredients together using an electric mixer or a hand whisk, until the batter is smooth, thin and runny. Set aside while you prepare the frying pan.
Heat a non-stick frying pan over a medium heat then add 1 tbsp to the pan. Using a 1/3 cup measurement, pour some batter into the pan, tilting the pan to spread the batter and cover the surface evenly.
Allow the crepe to cook for about 40 seconds, without touching it, allowing it to turn golden underneath, and it’s ready to be flipped onto the other side. Cook on the other side for further 30 seconds or so. Repeat util you have used all the batter.
Serve crepes on plate with slices of citrus, yogurt and drizzle of honey. Enjoy!