Anweisungen

• 1 - Activate Sourdough Batter:
  In a large bowl, combine the active sourdough starter, semolina, all-purpose flour, and lukewarm water. Mix vigorously with a whisk until smooth.
• 2 - Add Dairy and Seasonings:
  Fold in Greek yogurt (if using), salt, sugar, and the ground cumin. Mix until the batter is runny, yet coats the back of a spoon. Cover and let rest at room temperature for 15 minutes.
• 3 - Preheat Pan:
  Set a nonstick or cast iron skillet over medium heat. Drizzle 1 tsp olive oil and swirl to coat.
• 4 - Cook Crepes:
  Pour a ladleful of batter onto the hot pan, swirling quickly to create a thin, round crepe about 8 inches wide. Cook 1-2 mins until bubbled & dry on the surface. Flip carefully; cook 30 seconds more for color. Transfer to a warm plate. Repeat for all batter.
• 5 - Top and Garnish:
  Stack finished crepes; top with spring onions, coriander, and crumbled feta cheese. Drizzle with remaining olive oil. Serve warm, with fresh lemon wedges.