A traditional savoury crepe-like recipe from the Peloponnese
Prep Time10 mins
Cook Time45 mins
Servings: 12 plakopites
- 2 cups all-purpose flour
- 1 tsp salt
- 3 1/2 cups water
- 1/3 cup Greek olive oil
- 1/3 cup grated dry mizithra
In a medium size bowl whisk together the flour and the salt to combine well. Slowly pour in the water and whisk continuously until your batter is thin and there are no lumps. (See video here.)
Using a pastry brush, coat your crepe pan with olive oil and heat over medium heat.
While your pan is heating up, measure out 1/2 cup of your batter into a measuring cup which has a spout.
Remove your pan from the heat and slowly pour the batter in your measuring cup into your pan. Do this slowly and carefully, tilting your pan as you go so that your batter spreads evenly and covers the entire crepe pan. (See video for a demonstration). Return your pan to medium heat and cook your plakopita for at least one minute and then use a spatula to flip it over. Cook for an additional minute or so. You may need to flip your plakopita several times to ensure that it is cooked through (this is quick as they are so thin) and browned on both ends (see photo).
Transfer your cooked plakopites to a plate and repeat the process until you have used up all of your batter.
Once you have made all of your plakopites, take another dish or serving platter and transfer your plakopites, one at a time. On the top of each plakopita, brush on some olive oil and sprinkle with the grated mizithra cheese. Top this with another plakopita and repeat the process, ending with brushed on olive oil. and grated mizithra.
To serve, you can cut through your pile of plakopites into quarters (as shown above) or even into smaller pieces if you prefer.