Thin crepes spread with zaatar, olive oil, and crumbled white cheese, then folded and served warm. A modern Levantine breakfast that combines the lightness of crepes with the herbaceous flavor of zaatar, ideal for a quick suhoor.
Crepes with zaatar and cheese are among the modern Levantine dishes.
They combine the lightness of crepes with the flavor of zaatar. For Ramadan suhoor, they make an easy and quick breakfast.
Whisk the flour, eggs, milk, and salt until a liquid batter forms.
Heat a skillet and pour a ladle of batter. Cook 2 minutes per side.
Spread each crepe with a layer of zaatar and olive oil, and crumble the cheese. Add the tomato and mint.
Fold the crepe into a triangle.
Serve hot with salad or yogurt.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Crepes with Zaatar and Cheese, and how to fix them:
Grease the skillet with oil. A dry skillet causes sticking.
Add more milk. A thick batter gives a thick crepe.
Reduce the filling and fold quickly.
Cook an extra minute. Low heat gives a light color.
One day. Reheat in a skillet.
One month before stuffing.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Local thyme | Dried thyme | 1:1 | Similar flavor. |
| White cheese | Feta cheese | Half the amount | Higher saltiness. |
| Tomato | Green onion | 1:1 | Different flavor. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Flour | 200 g | 400 g | 600 g |
| Milk | 400 ml | 800 ml | 1.2 L |
| Cheese | 200 g | 400 g | 600 g |
| Thyme | 10 g | 20 g | 30 g |
Use a non-stick skillet. The non-stick surface eases flipping. Prepare the filling before the crepes. Crepes are served hot.
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