04 Nov Moroccan pancakes
A delicious alternative to French crepes!
COOKING: 10 min
REST: 30min
TOTAL TIME: 40min
FOR
around 10 crepes
DIFFICULTY
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
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.
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