Greek Salad Crepes
From “Athens: Food, Stories, Love” — Pre-order on Amazon
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- Pinch salt
- ½ cup milk
- ½ cup cold water
- 1 tablespoon Greek olive oil
For the Filling:
- 2/3 cup crumbled Greek feta
- ½ cup chopped pitted Kalamata olives
- 1 large ripe tomato diced
- 1 green bell pepper seeded and diced
- 1 tablespoon fresh chopped oregano or 2 teaspoons dried Greek oregano
- Salt and freshly ground black pepper to taste
Instructions
Make the Crepes:
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In a large bowl, whisk together flour, eggs, and salt. Gradually add milk and water, whisking until smooth and pourable.
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Heat a nonstick skillet over medium heat and brush with olive oil. Pour about ¼ cup batter for each crepe. Cook until golden and crisp at the edges, 2–3 minutes per side.
Prepare the Filling:
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In a bowl, mix feta, olives, tomato, green pepper, oregano, salt, and pepper.
Assemble:
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Place crepes on a platter. Spoon filling on half of each crepe, fold, and serve immediately.
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