Thousand-Hole Crepes

Ingredients

• 2 glass Extra fine semolina (standard glass (250 ml))
• 1 glass All-purpose flour (standard glass (250 ml))
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 5 g Dry baker's yeast (5 g packet)
• 3.5 glass Warm water (35‑40 °C)
• 1 packet Baking powder (about 10 g)
• 1 tablespoon White vinegar
• to taste portion Honey (for serving)

Instructions

1. Measure the ingredients

   Measure 2 glasses of extra fine semolina, 1 glass of flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 packet of dry baker's yeast and 3.5 glasses of warm water.

   Time: PT5M

2. Mix the dry ingredients

   In a bowl, mix the semolina, flour, salt, sugar and dry baker's yeast using a whisk.

   Time: PT3M

3. Incorporate the water

   Add the warm water to the dry mixture and whisk lightly.

   Time: PT2M

4. Blend the batter

   Use the immersion blender to blend the batter until it is perfectly smooth.

   Time: PT5M

5. Add baking powder and vinegar

   Incorporate the packet of baking powder then one tablespoon of white vinegar, then stir quickly.

   Time: PT2M

6. Batter rest

   Let the batter rest for 10 to 15 minutes at room temperature.

   Time: PT12M

7. Prepare the pan

   Heat the pan over medium heat, then pour a stream of cold water to create steam, then let the water evaporate.

   Time: PT2M

8. Pour the batter

   Pour a ladle of batter into the hot pan in a thin layer.

   Time: PT1M

9. Cook on low heat

   When the holes appear, lower the heat to low and let cook until the surface is dry and no raw batter remains (2‑3 minutes).

   Time: PT3M

10. Remove the crepe

    Use a spatula to lift the crepe and place it on a kitchen towel.

    Time: PT1M

11. Repeat until batter is exhausted

    Repeat steps 8 to 10 until all batter is used (about 8 crepes).

    Time: PT15M

12. Serve

    Serve the crepes hot with a drizzle of honey and accompany with mint tea.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

6 g

Carbohydrates

52 g

Fat

2 g

Fiber

3 g

Ingredient Substitutions

• Instead of Extra fine semolina: wheat flour, rice flour
• Instead of All-purpose flour: buckwheat flour, rice flour
• Instead of Sugar: cane sugar, coconut sugar
• Instead of Dry baker's yeast: fresh yeast (10 g)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of White vinegar: lemon juice
• Instead of Honey: maple syrup

Equipment Needed

• Measuring glass
• Mixing bowl
• Whisk
• Immersion blender
• Ladle
• Medium non‑stick skillet
• Spatula or palette
• Kitchen towel

Critical Steps — Do Not Skip

• Blend the batter until a smooth texture is achieved (step 4).
• Let the batter rest 10‑15 minutes (step 6).
• Pour the batter and lower the heat as soon as holes appear, without flipping the crepe (steps 8‑9).

Chef Tips from the Video

• Use very lightly warm water (35‑40 °C) so as not to kill the yeast.
• A splash of lemon juice in the batter can enhance bubble formation.
• Serve immediately to enjoy the contrast between the hot crepe and liquid honey.

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container for 2 days in the refrigerator.

Freezer: Stack the crepes between two sheets of parchment paper and freeze for 1 month.

Room temperature: At room temperature, the crepes keep for 1 day, covered with a clean kitchen towel.

Make-Ahead Tips

• The batter can rest up to 30 minutes before cooking.
• Prepare the batter the day before and keep it in the refrigerator; let it come to room temperature before cooking.