Whole Wheat Crepes
– 2 large eggs
– 2 cups whole milk
– ½ teaspoon salt
– 1 ½ cups whole wheat pastry flour
Lemon Tahini Sauce
– ½ cup sesame tahini
– 1 large garlic clove pressed
– 4 tablespoons freshly squeezed lemon juice
– 2 to 6 tablespoons water
– ¾ teaspoon salt or to taste
– ⅛ teaspoon cayenne optional