Berber Crepes (Mkhanfar) by @claire_regale

≈ 1h

12 servings

🌾

250 g

Extra-fine semolina

🌾

250 g

Flour

💧

500 ml

Warm water

🍬

12 g

Sugar

🍞

7 g

Dehydrated yeast

🧂

5 g

Salt

🥚

50 g

Egg

🫗

30 ml

Neutral oil

🫙

11 g

Baking powder

  1. Add
    • extra-fine semolina
    • wheat flour
    • sugar

    Add the extra-fine semolina, wheat flour, sugar, active dry yeast, salt, and baking powder to the large mixing bowl.

  2. Pour
    • warm water
    • egg
    • neutral oil

    Pour in 400 ml of the warm water, egg, and neutral oil. Whisk until the dry ingredients are moistened.

  3. Blend
    • warm water

    Blend the batter with the immersion blender until smooth and free of lumps. Blend in the remaining 100 ml warm water if the batter is too thick to pour.

  4. Wrap

    Cover the bowl tightly with plastic wrap. Let the batter rest at room temperature for 30 minutes.

  5. Heat

    Heat a nonstick pan over medium heat on the stovetop. Ladle about 125 ml of batter into the center and gently spread it into a round.

  6. Cook

    Cook the crepe on one side until bubbles form and the surface is fully set. Do not flip the crepe.

  7. Transfer

    Transfer the cooked crepe to a plate. Repeat with the remaining batter and serve warm.

Berber Crepes (Mkhanfar) by @claire_regale

≈ 1h

12 servings

🌾

250 g

Extra-fine semolina

🌾

250 g

Flour

💧

500 ml

Warm water

🍬

12 g

Sugar

🍞

7 g

Dehydrated yeast

🧂

5 g

Salt

🥚

50 g

Egg

🫗

30 ml

Neutral oil

🫙

11 g

Baking powder

Preparation Steps

  1. Step 1/7

    Add the extra-fine semolina, wheat flour, sugar, active dry yeast, salt, and baking powder to the large mixing bowl.

    🌾extra-fine semolina
    🌾wheat flour
    🍬sugar
    🍞active dry yeast
    🧂salt
    🫙baking powder
    🥣large mixing bowl
    🥄measuring spoons

  2. Step 2/7

    Pour in 400 ml of the warm water, egg, and neutral oil. Whisk until the dry ingredients are moistened.

    💧warm water
    🥚egg
    🫗neutral oil
    🥣large mixing bowl
    🥛measuring jug
    🥄whisk

  3. Step 3/7

    Blend the batter with the immersion blender until smooth and free of lumps. Blend in the remaining 100 ml warm water if the batter is too thick to pour.

    💧warm water
    🥣large mixing bowl
    🥛measuring jug

  4. Step 4/7

    Cover the bowl tightly with plastic wrap. Let the batter rest at room temperature for 30 minutes.

    🥣large mixing bowl
    🧻plastic wrap

  5. Step 5/7

    Heat a nonstick pan over medium heat on the stovetop. Ladle about 125 ml of batter into the center and gently spread it into a round.

    🥄ladle
    🥄spatula

  6. Step 6/7

    Cook the crepe on one side until bubbles form and the surface is fully set. Do not flip the crepe.

    🥄spatula

  7. Step 7/7

    Transfer the cooked crepe to a plate. Repeat with the remaining batter and serve warm.

    🥄ladle
    🥄spatula

Composition

Ingredients

Types

Grains, Liquid, Sweetener, Seasoning, Egg, Oil, Leavening agent

Ingredients

Extra-fine semolina, Flour, Warm water, Sugar, Dehydrated yeast, Salt, Egg, Neutral oil, Baking powder

Notes

Warm water (400 to 500 ml)

Allergens

Gluten, Egg

Dietetics

Dietary regimen

Vegetarian, Dairy-free

Calories

270 kcal

Macro nutrients

Carbohydrates: 51g, Protein: 7g, Fat: 5g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 300mg, Iron: 2.5mg, Magnesium: 35mg

Vitamins

Vitamin B1: 0.25mg, Folate: 55µg, Vitamin B12: 0.1µg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

large mixing bowl, measuring jug, measuring spoons, spatula, ladle, whisk, plastic wrap

Appliances

Blender, Stove

Type

Type

Type Of Dish

Breakfast, Snack, Dessert

Occasions

Suhoor, Iftar, Ramadan, Breakfast

Origin

Source

Platform

instagram

Original Creator

@claire_regale

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Soft, Spongy, Tender, Porous

Flavors

Mild, Slightly sweet, Yeasty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered in a cool, dry place.,Do not leave out longer than 2 hours.), fridge : 3 days (Cool completely before storing.,Keep in an airtight container.,Reheat gently in a pan or microwave.), freezer : 2 months (Separate crepes with parchment paper.,Store in a freezer-safe airtight bag.,Thaw in the refrigerator or reheat from frozen.)