Recette d'été - Crêpe aux courgettes et aubergines avec une sauce au yaourt et zaatar

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Prepare the crepe batter by mixing flour, eggs, oat milk, and water until smooth.

Cook the crepes in a pan until golden brown on both sides.

For the sauce, combine yoghurt, olive oil, zaatar, lemon juice, tahini, garlic powder, salt, and pepper in a bowl.

Mix well until smooth and set aside.

Chop the eggplant and zucchini, toss them with olive oil, salt, and paprika, and roast them in the oven until tender.

Serve the crepes filled with roasted vegetables and drizzled with zaatar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens