Cheese Crepes

Thin crepes filled with white cheese, kashar and parsley, then warmed in the pan until the cheese melts. A high-protein vegetarian breakfast classic.

Ingredients

• 200 g (1⅔ cups) white flour
• 500 g whole milk
• 150 g (3) eggs
• 30 g (2 tbsp) butter
• 2 g (a pinch) salt
• 180 g white cheese (feta)
• 100 g grated kashar cheese
• 20 g (½ bunch) parsley

Instructions

1. 1

   Melt half of the butter. Whisk the flour, milk, eggs, salt and melted butter into a smooth, runny batter and let it rest for 15 minutes.

2. 2

   Crumble the white cheese with a fork and mix it with the grated kashar and finely chopped parsley for the filling.

3. 3

   Heat a 22-24 cm nonstick pan over medium heat and wipe it with a little of the remaining butter. Pour in a ladle of batter and swirl to spread it thin.

4. 4

   Cook each crepe for about 1 minute per side until lightly speckled; make about 12 crepes this way.

5. 5

   Spread some filling over half of each crepe, fold in half and then in half again to make a triangle.

6. 6

   Warm the folded crepes in the pan with the rest of the butter for 1-2 minutes per side until the cheese melts; serve 3 per person, hot.

Nutrition

Per serving