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Crepes au Mille Trous (Thin Semolina Crepes)
A quick, fool‑proof French‑style thin crepe made with extra‑fine semolina that puffs up with tiny holes – the "mille trous" effect. The batter is cooked on a cold pan and the pan is briefly rinsed with cold water between each crepe for perfect texture.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot skillet with a pot holder.
- • Be careful when rinsing the pan with cold water to avoid steam burns.
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