Moroccan pancakes

Moroccan pancakes

marocain pancakes recipe

A delicious alternative to French crepes!

preparation time

COOKING: 10 min
REST: 30min

TOTAL TIME: 40min

Yield

FOR
around 10 crepes

difficulty

DIFFICULTY

easy recipe

Whisk

INGREDIENTS

  • 200g durum wheat semolina flour
  • 20g flour
  • 1/2 teaspoon salt
  • 1 egg
  • 400ml water
  • 1/2 11g sachet of Saf-instant Baker’s dry yeast

FEATURED PRODUCT

saf instant red

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.

Tip
Do not allow the pancakes to overlap when they are hot or they will stick together.

You may also like:

No Comments

Sorry, the comment form is closed at this time.