For crepes:

  • 1
    cup
    Flour for all uses
  • 2
    large eggs
  • Pinch
    salt
  • ½
    cup
    milk
  • ½
    cup
    Cold water
  • 1
    table spoon
    Greek olive oil

For the filling:

  • 2/3
    cup
    Feta Greek crumbled
  • ½
    cup
    Chopped Kalamata olives chopped
  • 1
    Large mature tomato
    diced
  • 1
    green pepper
    sown and diced
  • 1
    table spoon
    Fresh minced oregano
    or 2 teaspoons of dry oregano
  • Black salt and pepper just ground
    to taste

Create crepes:

  1. In a large bowl, beat flour, eggs and salt together. Gradually add milk and water, beat up to smooth and poured.

  2. Heat a non -stick pan over medium heat and brush with olive oil. Pour about ¼ cup of batter for each crack. Cook until golden and crunchy on the edges, 2-3 minutes per side.

Prepare the filling:

  1. In a bowl, mix feta, olives, tomato, green pepper, oregano, salt and pepper.

Assemble:

  1. Put the crepes on a plate. Spoon by filling half of each crack, folds and serve immediately.

Do you want to learn easier and healthier Mediterranean dietary recipes? Sign up for my online course “Master the Mediterranean!“

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