Whisk all the dry ingredients (flour, salt and sugar) in a bowl. In a separate bowl, whisk egg and drop it to the dry ingredients bowl. Pour milk, water and melted butter. Whisk until there are no lumps and it forms a smooth batter. Allow it to rest for a while.

Heat a flat non-stick pan and ladle ⅓ cup of the batter in the center. Swirl the pan all around to spread the batter evenly. Allow it to cook for a couple of minutes. Then, flip it to the other side very carefully and let it cook for a minute. Once done, transfer it to a plate and continue cooking rest of the crepes.

Heat oil in a pan and drop minced garlic. After a minute, scatter the chopped spinach, sprinkle some salt and stir. Cook until the spinach softens. Sprinkle chili flakes, add frozen corn and continue cooking for a few more minutes. Finally, add crumbled feta cheese, cream and stir until it all come together and thickens. Taste for salt and add any, if required.

Heat oil in a pan and sauté minced garlic. Add crumbled feta cheese, pour cream and sprinkle zaatar. Whisk until it’s creamy and smooth.

Place a crepe in a plate. Spoon a little bit of the stuffing in the center and fold it like a burrito or just fold it on both the sides. Drizzle some of the zaatar feta sauce on top and serve immediately.