Quick Mille-Feuille Crêpes (Baghrir)

Name: Quick Mille-Feuille Crêpes (Baghrir)
Ingredients: 3 cups extra fine semolina (about 480 grams); 1 1/2 cups all-purpose flour (about 190 grams); 1 1/2 teaspoons fine salt; 1 1/2 tablespoons dry active yeast; 1 1/2 packets baking powder (about 2 1/4 teaspoons); 5 cups plus 1 cup warm water (about 1.5 liters total); 1/2 teaspoon white vinegar (optional)

Djamel Mouhoubi @cook_20510510

En Normandie

Quick mille-feuille crêpes, meaning you make the batter and cook the crêpes right away—no resting time needed.
• For measuring, I used a glass, but you can use any container, even a bowl. The larger the container, the more crêpes you'll get.

Djamel Mouhoubi @cook_20510510

Saved

Ingredients

a few minutes

3 cupsextra fine semolina (about 480 grams)
1 1/2 cupsall-purpose flour (about 190 grams)
1 1/2 teaspoonsfine salt
1 1/2 tablespoonsdry active yeast
1 1/2 packetsbaking powder (about 2 1/4 teaspoons)
5 cupsplus 1 cup warm water (about 1.5 liters total)
1/2 teaspoonwhite vinegar (optional)

Saved

Steps

a few minutes

1

Mix all the dry ingredients except the baking powder.
2

Add the warm water and whisk, then transfer everything to a stand mixer or use an immersion blender.
Add the baking powder and mix for about 5 good minutes.
3

Heat a crêpe pan. When the pan is hot, pour in a ladleful of batter and cook for 1 to 2 minutes. The crêpe will form holes as it cooks. Once cooked, transfer to a large kitchen towel to cool. Brush with butter, olive oil, or honey as desired.