Crepes au Mille Trous (Thin Semolina Crepes)

Ingredients

• 500 g Extra‑Fine Semolina (sifted, measured with a standard glass (≈240 ml) – 3 glasses)
• 12.5 g Sugar (1 tablespoon)
• 9 g Active Dry Baker’s Yeast (1 tablespoon (≈1 packet))
• 5 g Salt (1 teaspoon)
• 960 ml Warm Water (4 glasses of water at about 35‑40 °C, same glass used for semolina)
• 14 g Baking Powder (2 sachets (≈2 teaspoons))

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, add the extra‑fine semolina, sugar, active dry baker’s yeast, and salt.

   Time: PT2M

2. Add Warm Water and Mix

   Pour 4 glasses (≈960 ml) of warm water (35‑40 °C) into the bowl and whisk until the mixture is completely smooth and homogeneous.

   Time: PT3M

3. Incorporate Baking Powder

   Add the two sachets of baking powder to the batter and give it a quick stir to distribute evenly.

   Time: PT1M

4. Prepare the Cold Pan

   Place a non‑stick skillet on the stove and keep it cold. Do not pre‑heat.

   Time: PT2M

5. Cook First Crepe

   Pour a ladleful of batter onto the cold skillet, spreading it thinly. Cook for about 30 seconds until the surface forms small bubbles and the edges lift.

   Time: PT30S

   Temperature: Medium heat

6. Flip and Finish

   Flip the crepe and cook the other side for another 15 seconds, just to set the surface.

   Time: PT15S

   Temperature: Medium heat

7. Cool the Pan Between Crepes

   Remove the crepe, place it on a plate, then run the skillet under cold tap water for a few seconds to cool it, and dry quickly with a paper towel before the next pour.

   Time: PT30S

8. Repeat Until Batter Is Gone

   Continue steps 5‑7, using the same cold‑pan technique, until the batter is fully used (about 12‑15 crepes).

   Time: PT12M

   Temperature: Medium heat

9. Serve

   Serve the crepes warm, drizzled with honey, jam, or your favorite topping.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

38 g

Fat

2 g

Fiber

3 g