Zeit w Zaatar Crepe Recipe
Dry herbs and sesame and EVOO, home-made cream yogurt, tapenade kalamata olives served w/baby argula/feta cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepe and Toppings
Method
Preparation and Assembly
Make the Crepes
In a mixing bowl, whisk together the flour, eggs, milk, EVOO, and salt until smooth. Let the batter rest for at least 30 minutes.
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour in a ladle of batter and swirl to coat the pan evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.
Prepare the Toppings
In a small bowl, mix the Greek yogurt with half of the Za'atar spice blend. Set aside. In another bowl, combine the chopped Kalamata olives with the remaining Za'atar.
Assemble the Dish
Spread a layer of the herbed yogurt onto each crepe. Top with the Kalamata olive tapenade, baby arugula, and crumbled feta cheese. Roll or fold the crepes and serve immediately.
