Top with veg, leaves, cheese and eggs as you please, as per my suggestions. Stack on a plate with greaseproof paper in between each pancake and keep warm in a low oven. Repeat with the rest of the batter, adding a little more oil each time.
Cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds. Work quickly to swirl it around so the batter covers the base of the pan. Add a small ladle of the batter to the pan.
Heat one teaspoon of the oil in a medium-sized, non-stick frying pan over a medium heat. Dry roast the caraway seeds in a frying pan, then fold into the batter. Blend on high until you get a thin, smooth pancake batter. Put all the crepe ingredients except the caraway seeds into a blender and season with salt and pepper.
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