Ingredients
Creating this dish is an experience in itself, with each ingredient playing a pivotal role in crafting its unique flavor profile. Here’s what you’ll need:
- 2 cups all-purpose flour
- 3 large eggs
- 1 1/2 cups milk
- 1/2 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 pound chicken breast, thinly sliced
- 2 tablespoons shawarma seasoning
- 2 tablespoons olive oil (for cooking chicken)
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup shredded lettuce
- 1 tomato, diced
- 1 small red onion, thinly sliced
Feel free to substitute whole wheat flour for a heartier crepe or use turkey instead of chicken for a leaner protein option.
Instructions
Bringing this dish to life is a joyous process filled with the aromas and textures of a well-loved kitchen.
- In a large mixing bowl, whisk together flour, eggs, milk, water, olive oil, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly coat with oil. Pour 1/4 cup of crepe batter into the pan, tilting to spread evenly. Cook for 1-2 minutes on each side until golden. Repeat with remaining batter.
- In another pan, heat olive oil over medium-high heat. Add chicken and shawarma seasoning, cooking until the chicken is browned and cooked through, about 6-8 minutes.
- In a small bowl, mix Greek yogurt, tahini, lemon juice, salt, and pepper to create a creamy sauce.
- To assemble, layer chicken, shredded lettuce, diced tomato, and red onion on each crepe. Drizzle with the yogurt-tahini sauce before folding or rolling the crepe.
Make sure your crepe batter is smooth and well-rested to achieve the perfect texture. And remember, taste as you go—it’s the best way to ensure your dish is perfectly balanced.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International