GREEK CREPES (petoulas)
Preparation Time 15 min
Cooking Time 30 min


Mix flour, water and baking powder in a bowl. Add the rest of the ingredients and prepare the batter. The batter needs to have the consistency of runny cream. Put olive oil in a skillet. Spoon 2 tablespoons batter into skillet. Cook until golden brown on both sides. Repeat with remaining batter. Drain the petoules from excessive olive oil, fill them with mizithra and roll them up.

Nutritional Value

Petoules is a dish rich in complex carbohydrates, fiber, vitamins such as complex-B vitamins, and trace elements such as manganese.


Historical Background

Petoules is a dish traditionally served on Cheese-Fare Sunday (Forgiveness Sunday). They were made on open fire using a traditional cooking shovel with a flat blade.


Source: Andrianna Panagiotopoulos


  • Olive oil
  • 300gr mizithra


For the batter

  • 2 cups of flour
  • 1 cup of milk
  • 4 tablespoons of butter
  • 4 eggs
  • 4 teaspoons of baking powder
  • a pinch of salt