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Share a tipIngredients
Recipe servings:
12
ingredient_quantity
recipe ingredient
All purpose flour
2
cups
salt
1
pinch
Low fat milk
2
cups
Olive oil
2
tbsp
Egg, slightly beaten
3
Mediums
For the Pastry
light plain yogurt
500
g
Feta Cheese, crumbled
0.5
cup
sundried tomatoes
1.5
cups
Flaxseeds
0.5
cup
For the Pastry
Milk
1
cup
Butter, melted
4.7
g
Utensils and appliances
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Nutritional Information
Carbohydrates
25.16 g
Energy
238.36 kcal
Fats
10.54 g
Protein
13.3 g
1 min
1 min
1 min
1 min
Recipe steps
4 min
P = Steps performed by Paren
Start Timer
In the bowl of a blender, add crepe ingredients and blend until well combined.
Refrigerate for 30 minutes; stir for a few seconds before using.
(p + K)
Recipe steps
4 min
P = Steps performed by Paren
Start Timer
Coat with butter in a non-stick pan on a medium heat, then tilt the pan so the butter coats the surface. (P)
Recipe steps
4 min
P = Steps performed by Paren
Start Timer
Pour in 1 ladle of batter and tilt again, so it spreads all over the base, then cook for 1 to 2 minutes.
Once golden underneath, flip the pancake over and cook for 1 further minute.
Repeat with remaining batter, stack crepes directly on top of one another. (P and K)
Recipe steps
4 min
Assembling the Crepe Cake
Start Timer
Place first a crepe layer onto a serving platter and spread about 2 Tbsp of the labneh mixture between each crepe layer
Repeat layers until all the crepes are used.
Refrigerate cake for 15 minutes (P and K)