Spelt crêpes with hard boiled eggs, Israeli salad veggies and tahini-yogurt dressing

September 15, 2011


I'll admit that I'm a bit influenced by the Israeli version of Master Chef with this dish, but hey - at least it gets me in the muze for something new, for a change!

The crêpes are light and delicious; replacing the milk from the traditional recipe with yogurt provides with a tinge of sourness and allows the crêpes to become slightly lighter in texture.

This is also my first attempt at shooting my own dishes - albeit using Keren's camera.


Serves: 2




  • 180g spelt

  • 2 + 2 eggs

  • 50g + 50g yogurt

  • 50g sourdough (optional)

  • 25g-50g water for thinning the batter

  • atlantic sea salt

  • 1 ripe tomato, diced

  • 1 cucumber, diced

  • 50g raw tahini

  • a handful of parsley

  • a handful of cilantro

  • olive oil

  • 1 small chili pepper

  • 1 clove of garlic




  • Mix 2 eggs, flour, 50g yogurt, sourdough, 3g salt and 25g of water in a bowl and stir the batter well until light bubbles are formed. The batter should be thinner than a pancake batter, so add some more water if necessary.

  • Place a non-stick pan on medium heat and wait until it becomes hot. Place a ladleful of batter into the pan and tilt in all directions to evenly spread it.

  • Cook until the bottom part solidifies and detaches easily from the pan. Flip and cook until the other side solidifies as well.

  • Meanwhile, hard-boil the other 2 eggs, cool down, peel and dice.

  • Mix 50g tahini and 50g yogurt with a pinch of salt to make the dressing.

  • Chop the cilantro, parsley, garlic and chili pepper. Mix with some salt and olive oil to prepare a fresh, light Skhug.

  • Serve the crêpes in one plate and the diced veggies and eggs in another. Allow each diner to assemble their own tacos from the crêpes, the filling and the dressings.

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