Unlike French crêpes, these chewy, yeasted crêpes are cooked only on one side until bubbles set on the surface, giving them the mottled appearance from which they take their name. Chef Kamel Saci of Il Buco Alimentari & Vineria serves these crêpes spread out on a platter with bowls of warm butter and honey for drizzling.
Featured in: 5 North African Desserts to Make for the Holidays
- 1 1⁄2 cups (8 1/2 oz.) fine semolina
- 1⁄4 cup (1 oz.) all-purpose flour
- 1 tsp. active dry yeast
- 1⁄2 tsp. kosher salt
- 4 1⁄2 tsp. baking powder
- Melted butter and warm honey, for serving
12/3/15: This recipe has been updated to reflect the one that ran in print. Salt has been added to the ingredients and the baking powder amount has been changed.