Moroccan pancakes
This moroccan pancakes recipe is a delicious alternative to French crepes!
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Preparation time
40 minutes
Resting time
30min
For
around 10 pancakes
Difficulty
Easy
Budget
1/3
Product used
Ingredients
– 200g durum wheat semolina flour
– 20g flour
– 1/2 teaspoon salt
– 1 egg
– 400ml water
– ½ 11g sachet of Saf-instant Baker’s dry yeast
Preparation
1. Mix the water and the yeast. Add the beaten egg, then the flour, semolina flour and salt.
2. Leave the batter to rise for around 30 minutes – it is ready when it starts to produce bubbles.
3. Once the batter has risen, heat a non-stick pan. Stir the batter well and pour a ladleful into the hot pan. Cook over a gentle heat, holes will form on the surface of the pancake.
4. When the top is cooked, remove the pancake from the pan and put it on a plate, smooth side down.
Do not allow the pancakes to overlap when they are hot or they will stick together.
