Crêpes with Anthotyro-Greek Cheese and Honey

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Ingredients (16 Crêpes - 2 Crêpes per serving)

  • 1 cup of all-purpose flour
  • ⅛ teaspoon of salt
  • 1⅓ cup milk with 2% fat
  • 2 large eggs
  • 2 tablespoons butter
  • 1 ½ cup of anthotyro cheese
  • 2 tablespoons of honey
  • ¼ teaspoon of vanilla
  • cinnamon for sprinkling


In a bowl, mix the flour and salt. In a second tap the milk with the eggs and the butter until they are tied. Pour the mixture into the flour and mix for 1 minute until the materials are bonded to a smooth porridge. In a small non-stick pan, bake the pancakes by spreading 2 tablespoons of dough to the bottom. Fry the crêpes for 30 seconds on one side and 30 seconds on the other. If necessary, lightly dip the bottom of the pan with corn oil to keep the dough from sticking. If you have a crepe maker for convenience, bake the crêpes on it. Tap the anthotyro with honey and vanilla, a few seconds, in the food processor until the materials are tied. Apply 2 tablespoons of the mixture to each crepe and fold them into wipes, that is to say four. Serve the crêpes by pouring them with extra honey. Every spoonful of honey (20 grams) will add 64 calories. Sprinkle with cinnamon and garnish with maraschine cherries or two slices of kiwi or 2 small strawberries.

Calories per serving: 180kcal