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Miltrou Crepes the way of Oum Arwa
Light and airy crepes made with medium semolina, baker's yeast and cornstarch, ideal for breakfast. Oum Arwa's mother‑in‑law's recipe requires no white flour and always yields successful crepes, served with honey, butter or mint tea.
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Critical Success Points
- • 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
Safety Warnings
- • Handle the very hot pan; use pot holders to avoid burns.
- • Be careful of hot oil splatters when greasing the pan.
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