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Crepes with labneh, honey and pistachip, with orange segments and pomegranate seeds to garnish

Crepes with labneh, honey & pistachio

Enjoy this grown-up take on pancakes, with flavours inspired by the Levant. Labneh is a creamy yogurt – here we've sweetened it with orange blossom honey.

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  • Serves4
  • CourseBrunch
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Plusresting and overnight straining

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500g Greek yogurt
  • 4 tbsp orange blossom honey
  • 140g plain flour
  • 200ml whole milk
  • 2 eggs
  • 2 oranges
  • 1 pomegranate
  • 25g unsalted butter, melted, plus extra for greasing
  • 45g pistachios, toasted


  1. In a bowl, mix the yogurt with 2 tbsp honey. Put a large sieve over another bowl and line it with a clean piece of muslin. Spoon in the yogurt and pull the fabric up round it to make a bag. Chill for 18-24 hours, until the yogurt is firm (you can use the excess whey in place of buttermilk in scones).

  2. Put the flour in a medium bowl with a pinch of salt: make a well in the centre. Mix the milk and 100ml water in a jug. Break the eggs into the well and whisk, catching a little of the flour as you go. Gradually add the milk mixture, whisking constantly and drawing the remaining flour into the mixture. Continue whisking until smooth and well combined. Cover and set aside to rest for 30 minutes.

  3. Meanwhile, use a small, serrated knife to remove the skin and pith from the oranges. Segment the oranges over a bowl to catch the juices, then squeeze the membranes to release any remaining juice. Remove the seeds from the pomegranate (also over the bowl) and add to the oranges. Strain everything into a small pan to separate the juice from the fruit. Stir the remaining 2 tbsp honey into the pan and bubble over a medium heat for a few minutes until syrupy; keep warm over a low heat. Preheat the oven to its lowest temperature.

  4. Once the batter has rested, whisk in the melted butter. Put a pancake pan or frying pan over a medium heat and grease with butter. Use a ladle to add about 2 tbsp batter; swirl it around to evenly coat the base. Cook for about 45 seconds, until golden underneath, then flip over: cook the other side for 30 seconds. Transfer to a plate and keep warm in a low oven while you repeat with the remaining batter to make 12 crêpes.

  5. Drizzle each crêpe with a little warm syrup, then roll up and put on a serving platter with dollops of labneh and the fruit. Drizzle over the remaining syrup and scatter over the nuts. Serve straight away.

Cook’s tip

If you don't have time to make the labneh, use a thick, strained Greek yogurt with 2 tbsp honey stirred in just before serving.


Typical values per serving when made using specific products in recipe


2,346kJ/ 560kcals



Saturated Fat












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