In Morning serve these crepes, drizzled with honey or spread with apricot jam. Cooking the crepes on only one side leaves a lacy network of tiny holes, perfect for catching the sweet toppings; the fine semolina provides a lovely sandy texture.
Recipe source:- Food & Wine magazine
Total:- 30 Min plus 1 Hour rising
Makes 12 pancakes
Warm Water:- 3 Cups
Baking Powder:- 2 Tsp
Fine semolina:- 1 3/4 cup
All purpose flour:- 1/3 cup
Active dry yeast:- 2 Tsp
Salt:- 1 Tsp
Vegetable oil for cooking
1/3 cup honey warmed
6 tablespoons unsalted butter, melted
1)In a bowl , combine 1/4 cup of the warn water with baking powder.
2) In a food processor, combine the semolina with the flour, yeast, sugar and the remaining 2 3/4 cups of warm water; process for 30 seconds until smooth.
3) Add the salt and baking powder mixture and process for 30 seconds longer.
4) Pour the batter into a large bowl, cover with kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour.
5) In a small bowl , blend the honey with the melted butter.
6)Heat a 10 inch nonstick skillet and coat it with a thin layer of vegetable oil. Whisk the batter until creamy. Ladle 1/3 cup of the batter into the skillet, tilting th skillet to distribute evenly.
7)Cook the pancake over moderate heat until bubbles appear all over the surface and the bottom is pale golden, about 2 minutes.
8)Shake the skillet to loosen the pancake, then slide the pancake onto the plate.Drizzle with the honey butter and serve right away.
9) Repeat with more oil and the remaining batter and honey butter.