This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Our 5 best tips & tricks for customized portion sizes.
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)
Coat with butter in a non-stick pan on a medium heat, then tilt the pan so the butter coats the surface. (P)
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)
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)