Yield 2 servings
1 cup chickpea flour
¾ teaspoon kosher salt, divided
6 tablespoons olive oil, divided
3 ounces feta cheese, crumbled (about ¾ cup)
¼ cup plain whole-milk Greek yogurt
⅛ teaspoon freshly ground black pepper
1/2 teaspoon zaatar
sliced avocado, chopped sun-dried tomatoes, fresh herbs and lemon wedges, for serving
Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.
Meanwhile, process feta, yogurt, pepper, zaatar and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.
Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes.
Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.
Top with whipped feta, sun-dried tomatoes, herbs and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with remaining oil.
Serve immediately. Crepes and whipped feta can be done in advanced and put together just before serving. excellent choice for breakfast.
Idea for the recipe comes from Real Simple Magazine
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