Savoury Crêpes

Crêpes aux Zaatar! A healthy choice not just for vegans! Whether its breakfast, lunch, dinner or dessert, the wondrous scent of Zaatar and crêpes cooking is one of the simple joys of life. The recipe we have here has been used in our home and passed down through many generations.

Ingredients

- 3 Free range eggs

- 2 cups of milk

- 4 cups of Flour

- 3 tbs of olive oil

- Pinch of Vanilla

- Pinch of salt

- 1 Beer

- 1 Litre of Water

- Classic Zaatar Spread (This blend works well when cooked)

Preparation

Sift the flour into a bowl and whisk with the sugar, if using, and salt. Make a well in the middle and whisk in half the eggs, followed by half the milk and/or beer. Add the remaining eggs and liquid. The mixture should be the consistency of single cream – if it’s too thick, stir in a little more water. Cover and leave to stand for at least an hour, although longer won’t hurt. Give it a good whisk to recombine before cooking. Set a small frying pan over a medium-high heat and grease thoroughly with butter, tipping out the excess for the next one. Test with a little batter – it should sizzle as it hits the pan. Once it does, pour in a half ladleful of batter (or adjust to fit the size of your pan – the first crepe will always be a test one) and quickly tilt the pan to cover the base, tipping any excess back into the bowl.Leave to cook until you can see the edges turning brown, then loosen with a palette knife or spatula and flip. Cook until spottily golden on the other side, then serve immediately, or store in a warm oven until you’re ready. When you are ready spread some Vintage Zaatar Spread, and enjoy!

Crepes vs pancakes: which do you prefer? Let us know.

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