Spelt crêpes with hard boiled eggs, Israeli salad veggies and tahini-yogurt dressing
Photo by Electric Monk
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.
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.
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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