Name: Turkish Crepes (Akıtma) - Thin Savory Pancakes with Cheese and Herbs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g all-purpose flour; 400 ml milk; 100 g plain yogurt; 2 piece eggs; 1 tsp salt; 1/2 tsp baking soda; 300 g white cheese; 1 bunch fresh dill; 1 bunch fresh parsley; 50 g butter

Akıtma represents the artistry of Turkish home cooking, where simple ingredients transform into something extraordinary. This traditional crepe originated in the Black Sea region, where thin batters and dairy products are culinary staples passed down through generations. The magic of akıtma lies in its incredibly thin, delicate texture that melts on your tongue while delivering bursts of flavor from the herb and cheese filling. The yogurt-enriched batter creates crepes with a subtle tang and beautiful golden color, while the filling of fresh cheese mixed with dill and parsley provides a creamy, aromatic contrast. Each bite offers layers of taste - the slightly crispy edges give way to tender crepe wrapped around the cool, herb-scented cheese. The aroma while cooking is intoxicating - fresh herbs mingling with warming butter and the gentle sizzle of batter hitting the hot pan. These crepes are traditionally served for breakfast or as a light dinner, often accompanied by Turkish tea and fresh tomatoes. The preparation becomes almost meditative, as you perfect the swirling technique to achieve those characteristic paper-thin results. When you bite into a properly made akıtma, expect a delightful textural journey from the crisp outer layer to the creamy center, with herbs providing fresh, bright notes that make each mouthful satisfying yet light enough to eat several pieces.

Ingredients

Instructions

Make the batter

Whisk flour and salt in a large bowl, creating a well in the center. Beat eggs, milk, and yogurt together until smooth. Gradually pour the wet ingredients into the flour well while whisking continuously for 3-4 minutes until completely lump-free and thin. Add baking soda and whisk for another minute until the batter resembles thin cream. Do not overmix or the crepes will be tough.
Rest the batter

Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 20-30 minutes until small bubbles form on the surface. The batter should coat the back of a spoon thinly when lifted. This resting allows the flour to fully hydrate for tender crepes. Do not skip this step or the crepes will tear easily.
Prepare the filling

Crumble the white cheese into small, uniform pieces using your fingers or a fork for 2-3 minutes. Finely chop the dill and parsley, removing thick stems completely. Mix the herbs with the crumbled cheese in a bowl until evenly distributed and vibrant green throughout. Do not add salt as the cheese provides enough seasoning.
Heat the pan

Melt 1 teaspoon of butter in a non-stick 24cm pan over medium heat for 1-2 minutes until it stops foaming and smells nutty. Swirl to coat the entire pan surface evenly. The pan is ready when a drop of batter sizzles immediately upon contact. Do not use high heat or the crepes will cook too quickly and become brittle.
Cook the first crepe

Pour 1/3 cup of batter into the center of the hot pan and immediately swirl the pan in a circular motion to spread the batter thinly across the entire surface within 5-10 seconds. Cook over medium heat for 1-2 minutes until the edges are golden and lift slightly from the pan. Do not flip until the bottom is completely set and lightly golden.
Add filling and fold

Sprinkle 2-3 tablespoons of the cheese and herb mixture evenly over one half of the crepe while it's still in the pan. Using a spatula, carefully fold the empty half over the filling, creating a half-moon shape. Press gently for 30 seconds to seal. Do not overfill or the crepe will tear when folding.
Finish and serve

Slide the folded crepe onto a warm plate and cover with a clean kitchen towel to keep warm. Add a small amount of butter to the pan before making each subsequent crepe. Cook the remaining batter in the same manner for 15-20 minutes total until all crepes are golden and filled. Do not stack hot crepes or they will become soggy.

Tips

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Cooking Tips

For perfectly thin crepes, lift the pan off the heat while swirling the batter to prevent it from cooking before it spreads completely. The first crepe is often imperfect as the pan temperature adjusts.

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Alternatives

Replace white cheese with ricotta mixed with a pinch of salt for a milder flavor, or use cottage cheese drained of excess liquid. Fresh mint can substitute for dill for a different aromatic profile.

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Serving & Storage

Serve immediately while warm with Turkish tea, fresh tomatoes, and cucumber slices. Leftover crepes can be refrigerated for 2 days and reheated gently in a dry pan over low heat for 1-2 minutes per side.