Ingredients
375 g fine semolina
125 g flour
1 teaspoon salt
1 / 2 liter of milk
1 / 2 liter of water
3 eggs
40 g of yeast
4 tablespoons honey
1 / 4 liter water
50 g butter
Dissolve the yeast in a little warm water slightly sweet. Sift together the flour and yeast in a large bowl. Warm the milk and water, salt, beat eggs and add to liquid. Gradually pour half the liquid in the semolina while kneading. Beat vigorously by hand the dough to aerate and remove lumps. After 10 minutes of this work, add the remaining liquid and then cover with a clean cloth and let rise at least 1 / 2 hours away from drafts. Heat 2 or 3 lightly greased pans, mixing the dough with a ladle and pour into each pan value of 1 / 4 fishy. Gently spread the dough with the back of a ladle and cook over low heat until the holes are formed on the surface and that any trace of raw dough disappears. Lay the crepes side by side on a clean, smooth side down until they cool. Melt the butter in a saucepan and honey in water and boil for few minutes. Baghrir Arrange in a dish and drizzle with honey. We can also make them caramelize a little oven.
Dissolve the yeast in a little warm water slightly sweet. Sift together the flour and yeast in a large bowl. Warm the milk and water, salt, beat eggs and add to liquid. Gradually pour half the liquid in the semolina while kneading. Beat vigorously by hand the dough to aerate and remove lumps. After 10 minutes of this work, add the remaining liquid and then cover with a clean cloth and let rise at least 1 / 2 hours away from drafts. Heat 2 or 3 lightly greased pans, mixing the dough with a ladle and pour into each pan value of 1 / 4 fishy. Gently spread the dough with the back of a ladle and cook over low heat until the holes are formed on the surface and that any trace of raw dough disappears. Lay the crepes side by side on a clean, smooth side down until they cool. Melt the butter in a saucepan and honey in water and boil for few minutes. Baghrir Arrange in a dish and drizzle with honey. We can also make them caramelize a little oven.
source: http://www.cuisinedumaroc.com
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