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