Makes about 10
Lior Lev Sercarz
3/4 cup almond milk (or milk)
1/2 cup water
1 cup flour
3 tablespoons melted batter
Labne or full-fat Greek yogurt
In a bowl whisk the almond milk, eggs and water. Place the flour in a bowl and slowly whisk in the liquid to obtain a smooth batter. Add the melted butter and stir to incorporate.
Heat a small 8-inch non-stick pan over medium heat. You can use melted butter or cooking spray for each crepe, although I do not.
Ladle in about 1.5 ounce to 2 ounces of batter for each crepe in the pan while tilting the pan so the batter covers the whole surface and is as thin as possible. Cook for about 30 seconds before flipping and cooking for another 20 or so seconds.
Stack the cooked crepes on top of each other.You can start filling and serving them or cover them and serve later.
At home I make a batch and refrigerate them so I can serve them over a few days.
To serve: Spread a spoonful of labne on one side of the crepe and top with kumquat compote. Fold into quarters or roll and serve.
• Fill the crepes with labne and smoked salmon.
• Fill the crepes with sautéed mushrooms and onion (Riviera Herbs are great for seasoning this), then roll them, place in a dish, top with grated parmesan, and bake for 5 minutes.
• From Christian: Try filling with labneh, fried banana slices, plus a sprinkle of halva floss and/or honey for a sweet treat.
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