Savory Crepes

Ingredients

• 2 pieces eggs
• 1 teaspoon sugar
• 1 teaspoon salt
• a small drop of white vinegar (about 1 teaspoon) white vinegar
• 2 cups milk
• 2 cups flour
• 1 cube butter
• a pinch of parsley (for garnish) parsley
• 200 grams grated cheese
• 200 grams Kashkaval cheese
• a little parsley parsley
• a little toasted sesame seeds toasted sesame seeds
• a little nigella seeds nigella seeds
• a little oil oil

Instructions

1. Crack 2 eggs into a mixing bowl; the recipe can also be made in the same bowl without eggs.
2. Add the sugar, salt, and white vinegar to the mixing bowl, then whisk the ingredients with a hand or electric whisk.
3. Add 2 cups of milk to the mixing bowl.
4. Add 2 cups of flour to the mixing bowl, or add 1½ cups first and then gradually add the remaining half cup in the mixing bowl, as the type of flour may vary.
5. Mix the crepe batter in the mixing bowl until combined, without overwhisking.
6. Strain the crepe batter from the mixing bowl through a sieve into another bowl to remove any lumps.
7. Let the crepe batter rest in the bowl for 5 minutes; the chef also mentioned that resting it for 10 minutes is possible.
8. Mix 200 grams of grated cheese and 200 grams of Kashkaval cheese in a filling bowl.
9. Add a little parsley, a little toasted sesame seeds, and a little nigella seeds to the filling bowl, then mix the filling.
10. Lightly grease a nonstick pan with a little butter or oil.
11. Heat the nonstick pan over the heat until hot, then reduce the heat to medium after pouring in the batter.
12. Pour an amount of crepe batter into the center of the pan, then quickly swirl the pan until the batter spreads in a thin layer across the entire pan.
13. Leave the crepe in the pan over the heat until cooked underneath, changes color, and releases steam; do not touch it in the pan until it releases on its own.
14. Flip the crepe in the pan when the first side is cooked, then quickly cook the second side.
15. Repeat shaping and cooking the remaining crepes in the pan until all the batter is used.
16. Place the filling in the center of each crepe on the work surface.
17. Fold the crepe on the work surface by closing the opposite sides, then the other two sides, to form a square.
18. Place 1 cube of butter in a pan over the heat and let it melt.
19. Arrange the filled crepes in the pan with the sealed side facing down.
20. Brown the filled crepes in the pan over the heat on both sides until crisp and toasted on the bottom and top.
21. Garnish the crepes with parsley when serving.