- 10
Ingredients
- 1-1 ⁄2 cups fine semolina
- 1 ⁄4 cup 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
Preparation
Step 1
1. 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).
2. Add the baking powder and continue blending for 4 minutes more.
3. Pour the crêpe batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until foamy, about 2 hours.
4. Heat the oven to 180° and line a baking sheet with a kitchen towel.
5. Heat an 8-inch nonstick skillet over medium for 2 minutes.
6. Whisk the crêpe batter to ensure it is well mixed and pour 1⁄3 cup of the batter into the skillet.
7. Cook the crêpe, undisturbed, until holes set on the surface and the crêpe has no more wet spots, 3 to 4 minutes.
8. Transfer the crêpe to the baking sheet and keep warm in the oven while you cook more crêpes with the remaining batter.
9. When ready to serve, arrange the crêpes on a serving platter and serve hot, drizzled with melted butter and warmed honey.