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.
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- 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
- In a blender, combine the semolina with the flour, yeast, salt, and 1 3⁄4 cups warm tap water and blend on the lowest speed for 6 minutes (the long blending time allows the semolina to become finely ground so it thickens the crêpe batter). Add the baking powder and continue blending for 4 minutes more. Pour the crêpe batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until foamy, about 2 hours.
- Heat the oven to 180° and line a baking sheet with a kitchen towel. Heat an 8-inch nonstick skillet over medium for 2 minutes. Whisk the crêpe batter to ensure it is well mixed and pour 1⁄3 cup of the batter into the skillet. Cook the crêpe, undisturbed, until holes set on the surface and the crêpe has no more wet spots, 3 to 4 minutes. Transfer the crêpe to the baking sheet and keep warm in the oven while you cook more crêpes with the remaining batter. When ready to serve, arrange the crêpes on a serving platter and serve hot, drizzled with melted butter and warmed honey.
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.