Add the flour, vanilla sugar, and baking soda into a bowl.
Add half of the milk and whisk well until fully blended and there are no lumps.
Continue to mix while adding one egg at a time and the apple puree.
Add the remaining milk until the mixture has the texture of a thin soup.
Finally add the orange blossom extract and let the mixture rest for 1 hour.
Place the olive oil in a small bowl and use a crunched sheet of kitchen paper to dip in the oil and then smear the pan very lightly in between each crepe.
Cook the crepes at medium/high temperature on both sides until golden, and keep them warm in a dish covered with foil.