Whether served warm as a savory breakfast or layered into a dramatic crepe tower for brunch, each bite is creamy, herbal, and comforting—simple ingredients transformed into a vibrant dish that honors tradition with a modern twist. a great sharable plate

For the crepes:

• 1 cup all-purpose flour
• 1 1/4 cup whole milk (room temp)
• 2 large eggs
• 2 tbsp melted butter (plus more for the pan)
• 1/4 tsp salt
• 1 tbsp sugar (optional, to balance)

For the filling:

• 1 1/2 cups labneh (strained yogurt)
• 3-4 tbsp extra virgin olive oil (plus more to drizzle)
• 3 tbsp za’atar spice (divided)
• Optional: pinch of sea salt for labneh
• A table spoon of sesame seeds for the top layer

Instructions

1. Make the crepe batter:

• In a bowl, whisk flour, salt, and sugar.
• In another bowl, whisk eggs and milk together.
• Slowly add wet to dry while whisking to avoid lumps.
• Stir in melted butter.
• Let rest 30 min (optional, helps texture).

2. Cook the crepes:

• Heat a non-stick pan over medium heat, lightly butter it.
• Pour ~1/4 cup batter, swirl to cover the pan thinly.
• Cook ~1-2 min until edges lift, flip, cook 20 seconds more.
• Stack finished crepes on a plate, cover to keep soft.

3. Assemble the stack:

• Lay one crepe flat.
• Spread a thin even layer of labneh over it (~2 tbsp).
• Generously sprinkle za’atar over the labneh layer.
• Drizzle lightly with olive oil.
• Repeat layers until all crepes are used (about 12 layers).

4. Final touch:

• Top the stack with a final labneh layer, za’atar sprinkle, and olive oil drizzle.
• Optional: garnish with fresh thyme, sesame seeds, or thin cucumber slices.