Combine flour and salt in bowl. Slowly add milk, whisking to combine. Add eggs, one at a time, whisking until smooth.
Heat ½ tbsp butter in a large frying over a medium heat until foaming. Add one ladle of the batter, tilting the pan to create an even thickness. Cook for 2-3 minutes until bubbles appear and the edges start to colour. Flip the crepe and cook for another 2 minutes or until cooked through. Repeat with remaining batter and butter, as needed.
Whilst crepes are cooking, make the filling by combining the cucumber, cherry tomatoes, falafels, spinach and feta in a bowl. Dress with extra virgin olive oil and za’atar. Season and stir to combine.
Allow crepes to cool before adding filling.
To serve place one crepe flat on a plate, spread 1 tbsp of yoghurt on the base and sprinkle with falafel mix. Garnish with mint leaves and serve.*Za’atar spice mix is available from delicatessens and gourmet food stores

The Living Room

Falafel Salad Crepe