50 min Prep
4-13 Age range
P = Steps performed by Parents; K = Steps performed by Kids
In the bowl of a blender, add crepe ingredients and blend until well combined.
Refrigerate for 30 minutes; stir for a few seconds before using.
(p + K)
Coat with butter in a non-stick pan on a medium heat, then tilt the pan so the butter coats the surface. (P)
Pour in 1 ladle of batter and tilt again, so it spreads all over the base, then cook for 1 to 2 minutes.
Once golden underneath, flip the pancake over and cook for 1 further minute.
Repeat with remaining batter, stack crepes directly on top of one another. (P and K)
Assembling the Crepe Cake
Place first a crepe layer onto a serving platter and spread about 2 Tbsp of the labneh mixture between each crepe layer
Repeat layers until all the crepes are used.
Refrigerate cake for 15 minutes (P and K)