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

Ingredient Substitutions

• Instead of Extra‑Fine Semolina: All‑purpose flour, Fine cornmeal
• Instead of Sugar: Honey, Maple syrup
• Instead of Active Dry Baker’s Yeast: Instant yeast (same amount), No yeast – increase baking powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Warm Water: Milk (for richer flavor), Plant‑based milk
• Instead of Baking Powder: Self‑raising flour (adjust other ingredients), Cream of tartar + baking soda

Equipment Needed

• Mixing Bowl
• Whisk or Hand Blender
• Measuring Glass (≈240 ml)
• Non‑stick Skillet
• Spatula
• Ladle or Small Cup (optional)
• Plate or Cooling Rack (optional)

Critical Steps — Do Not Skip

• Use a cold skillet for the first pour; a hot pan will eliminate the holes.
• Rinse and dry the pan with cold water between each crepe to keep it cold.

Chef Tips from the Video

• Use extra‑fine semolina (fino) for the lightest texture.
• A glass of water measured with the same container as the semolina guarantees the correct liquid‑to‑dry ratio.
• If you prefer a sweeter crepe, increase the sugar to 2 tablespoons.

Troubleshooting

Storage

Refrigerator: Store cooked crepes in an airtight container for up to 2 days.

Freezer: Layer crepes with parchment paper and freeze for up to 1 month.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 30 minutes in advance and kept at room temperature; give it a quick stir before cooking.
• Cooked crepes can be stacked with parchment paper between layers for easy storage.