Ingredients Jump to Instructions ↓

  1. 1 bunch dill (80 g or 2 ounces) 1/2 cup cake flour (or all-purpose, just use a couple teaspoons less) salt , white pepper 1 cup water 3 large eggs 1 medium white onions, chopped fine and fried in clarified butter or 1 medium oil, till translucent olive oil or clarified butter, as needed 3 cups carrots , chopped like coins preferably 2 tablespoons brown sugar 1 cup yogurt 1 teaspoon turmeric 1 mashed garlic clove (for the dressing) 2 -3 green onions (leaves only, green part)

Instructions Jump to Ingredients ↑

  1. 1Wash, dry and chop the dill as fine as possible. Cook the carrots in a saucepan with 1/2 cup of water, one or two tablespoons of butter and 2 tablespoons of brown sugar. Simmer till carrots are done.

  2. Chop the onion fine and fry in oil or clarified butter, cover the skillet for 5 minutes till translucent.

  3. In a mixing bowl, blender or food processor, place the flour, salt and pepper, dill, cooled onion; start the mixer and add the water gradually and two tablespoons of oil. When the mixture is well mixed and smooth, stop.

  4. Heat a crêpe pan or small skillet and add a teaspoon of clarified butter or oil, wiping it all over with a piece of wax paper to make sure all the pan is coated with fat.

  5. Pour about 1/3 cup of batter and swirl all around; flip it when the edges look brown and cook about 15 seconds on the other side.

  6. Set all the crêpes aside in a plate.

  7. Boil some water, set the green onion leaves on a deep skillet and pour the boiling water on them; they will get limp in a few seconds. Place about 1/3 cup of carrots on each crêpe, and enclose it with the help of a green onion leaf. Set on a plate and serve with the yogurt dressing if desired.

  8. Mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth. ?


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