Mini mil-hole crepes

Ingredients

• 375 g Extra fine semolina (Sift lightly)
• 125 g Type 45 flour (All-purpose flour)
• 1 c. à soupe Instant baker's yeast (Approximately 10 g)
• 1 c. à café Salt
• 11 g Baking powder (One 11 g packet)
• 800 ml Warm water (Temperature about 35‑40 °C)

Instructions

1. Mix the dry ingredients

   In a large bowl, pour the semolina, flour, salt and baker's yeast. Whisk vigorously to combine.

   Time: PT5M

2. Add the warm water

   Gradually pour the 800 ml of warm water while whisking to obtain a fluid batter.

   Time: PT3M

3. Blend the batter

   Transfer the batter to the blender (or use an immersion blender) and blend on medium speed for about 5 minutes until a smooth and slightly airy texture is achieved.

   Time: PT5M

4. Incorporate the baking powder

   Pour the packet of baking powder into the already blended batter and fold gently with a spatula, just enough to incorporate.

   Time: PT2M

5. Let the batter rest

   Cover the bowl with plastic wrap and let rest 15‑20 minutes at room temperature. The batter should form small bubbles.

   Time: PT20M

6. Preheat the pan

   Heat the non‑stick pan over medium heat until very hot, then reduce the heat slightly.

   Time: PT3M

7. Cooking the mini crepes

   With the small ladle, pour a portion of batter into each compartment. Cook 2‑3 minutes until bubbles appear and the edges lift, then flip quickly and cook another 1‑2 minutes.

   Time: PT10M

   Temperature: medium heat

8. Serve

   Remove the mini crepes, stack them on a plate and enjoy hot, plain or with honey, quark or maple syrup.

   Time: PT2M

Nutrition Facts

Calories

455

Protein

15 g

Carbohydrates

94 g

Fat

2 g

Fiber

6 g

Ingredient Substitutions

• Instead of Extra fine semolina: medium wheat semolina, wheat flour
• Instead of Type 45 flour: all-purpose flour, whole wheat flour
• Instead of Instant baker's yeast: fresh yeast, active dry yeast
• Instead of Baking powder: baking soda + lemon juice

Equipment Needed

• Large bowl
• Whisk
• Blender or immersion blender
• Small ladle
• Compartment non‑stick pan
• Silicone spatula
• Plastic wrap
• Kitchen scale

Critical Steps — Do Not Skip

• Incorporate the baking powder only after the batter is fully blended.
• Let the batter rest 15‑20 minutes to develop bubbles.
• Cook over medium heat with a very hot pan to prevent the batter from sticking.

Chef Tips from the Video

• Using extra fine semolina gives a very light texture.
• Letting the batter rest allows air bubbles to form, making the mini crepes “holey”.
• Cooking over medium heat prevents the outside from burning before the inside is cooked.

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 month, separated by parchment paper.

Room temperature: Consume the same day, otherwise the crepes may dry out.

Make-Ahead Tips

• Prepare the batter the day before, cover and keep it in the refrigerator; let it come to room temperature before cooking.
• Cook all the mini crepes, then freeze them flat before stacking.