Miltrou Crepes the way of Oum Arwa

Ingredients

• ½ cuillère à café Salt (fine salt)
• 1 cuillère à café Dry baker's yeast (active yeast, to dissolve in warm water)
• 1 cuillère à café White sugar (not too packed)
• 1.5 verre (250 ml) Medium semolina (standard glass measurement)
• 2 cuillères à café Cornstarch (Maïzena) (to lighten the batter)
• 8 g Baking powder (about 2 cuillères à café)
• 1 cuillère à café White vinegar (helps activate the yeast)
• 3.5 verre (250 ml) Water (warm water for the yeast, then water at room temperature)
• quelques cuillères à café Olive oil (to grease the pan between each crepe)
• au goût Butter, honey or jam (optional) (for serving)

Instructions

1. Prepare the dry ingredients

   In a large bowl, combine the salt, sugar, medium semolina, cornstarch and baking powder. Stir until everything is homogeneous.

   Time: PT3M

2. Activate the baker's yeast

   In a glass of warm water (about 40°C), dissolve the baker's yeast. Let rest for 2 minutes until a light foam forms.

   Time: PT2M

   Temperature: 40°C

3. Mix the initial liquids

   Add the vinegar to the activated yeast, then pour 1.5 verre of warm water into the bowl containing the dry ingredients. Mix using a whisk or immersion blender for 30 seconds.

   Time: PT1M

4. First mixing phase

   Blend the batter for 2 minutes on medium speed until a smooth and slightly thick texture is achieved. No lumps should remain.

   Time: PT2M

5. Incorporate the baking powder and the remaining water

   Add the 8 g of baking powder and the remaining water (2 verres) into the bowl. Mix again for 1 minute until bubbles appear on the surface.

   Time: PT1M

6. Let the batter rest

   Cover the bowl with plastic wrap or a lid and let rise for 12 minutes at room temperature. The batter should puff up slightly and become foamy.

   Time: PT12M

7. Adjust the consistency before cooking

   After resting, check the fluidity of the batter. If it is too thick, gradually add water (½ verre at a time) while mixing with the ladle until you achieve a fluid crepe consistency but not too runny.

   Time: PT2M

8. Cooking the crepes

   Heat the pan over medium‑high heat (≈200°C). Lightly brush with olive oil. Pour a small ladle of batter, spread quickly, cook 1‑2 minutes until the edges lift, then flip and cook another 1 minute. Repeat until the batter is exhausted, lightly greasing the pan between each crepe.

   Time: PT20M

   Temperature: 200°C

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dry baker's yeast: fresh yeast (10 g)
• Instead of White sugar: cane sugar
• Instead of Medium semolina: whole wheat flour
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of White vinegar: lemon juice
• Instead of Olive oil: vegetable oil

Equipment Needed

• Large bowl or mixing bowl
• Whisk or wooden spoon
• Immersion blender or blender
• Measuring glass (250 ml)
• Crepe pan (or small non‑stick skillet)
• Silicone spatula
• Plastic wrap (optional)
• Ladle or small cup for pouring the batter

Critical Steps — Do Not Skip

• Activate the baker's yeast to ensure rising
• Incorporate the baking powder and the remaining water while creating bubbles
• Let the batter rest 10‑15 minutes to develop air bubbles
• Adjust the batter consistency before cooking
• Cook over medium‑high heat without burning the first crepe

Chef Tips from the Video

• Use a transparent glass measuring cup to easily see air bubbles in the batter.
• A small pinch of extra sugar in the batter gives a light golden color.

Troubleshooting

Storage

Refrigerator: Store the batter in an airtight container for 1‑2 days. Cooked crepes keep for 2 days in the refrigerator.

Freezer: Cooked crepes can be frozen for 1‑2 months, separated by parchment paper.

Room temperature: Do not leave the batter at room temperature for more than 4 hours.

Make-Ahead Tips

• The batter can be prepared the night before and stored in the refrigerator; let it come to room temperature before cooking.
• Cooked crepes reheat quickly in a pan or microwave.