Dilled Crêpes with Fava Bean and Rice Salad

Enjoy a delicious taste of the Middle East with Joumana Accad’s delicious and unique crêpe recipe.

Number of servings : 4 (2 crêpes per person)

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


1/2 cup of finely minced dill (equivalent to one bunch) (dill can be substituted with parsley)
3 large eggs
1/2 cup of cake flour
1/2 teaspoon of salt (or to taste)
1/4 teaspoon of ground cumin
1/4 teaspoon of ground white pepper
1/2 cup of finely chopped onion (or shallots)
1 cup of water
3 tablespoons of olive oil
For the rice and fava beans:
1/2 cup of rice (sushi or any medium-grain such as Turkish, Egyptian or Italian)
1 cup of boiled fresh fava beans, shelled and peeled
1 small bouillon cube (optional)
1 1/2 cups of yogurt
2 cloves of garlic, peeled, minced and mashed in a mortar with 1/2 teaspoon of salt
8 long pieces of chives or leek greens to tie the crêpes


1. Fry the chopped onions in one tablespoon of olive oil until soft and translucent; cool and place the onions, the eggs, flour, spices, dill, olive oil and water in the bowl of a food processor, blender or mixer. Mix until the mixture is smooth, about 2 minutes. Let the batter rest for 30 minutes. When ready to make the crêpes, whirl the batter a few seconds to combine all the ingredients evenly.

2. Heat a crêpe pan or small skillet, spray with some oil or butter and when hot, drop about 1/3 cup of batter into the skillet. Swirl to cover the skillet and cook for one minute, until the edges are golden-brown. Flip the crêpe and cook 15 seconds on the other side. Remove and proceed with the others, spraying the pan each time. Lay each crêpe on a plate on top of each other with a square piece of wax paper in-between each crêpe.

3. Make the stuffing: Soak the rice in lukewarm salted water for thirty minutes or longer; bring the water to a boil, adding a dash of salt, the bouillon cube (if using it, don’t add salt), a tablespoon of olive oil. Lower the heat, cover and cook the rice. Cook the fava beans by boiling them for a couple of minutes and drain. When the rice is cooked, cool and transfer to a bowl. Add the fava beans and mix. Mash the garlic and mix with the yogurt and add to the rice mixture, tossing to combine well. Taste and adjust seasoning. Place a couple of tablespoons of the rice mixture in the middle of each crêpe, fold the crêpe and tie with some blanched dill sprigs or scallions. Serve at room temperature with extra yogurt on the side.


The fava beans in the salad can easily be substituted for diced zucchini or peppers or peas or any fresh vegetable.

Nutritional information: