INGREDIENTS

• 160 G of fine semolina -
• 65 G of flour of durum wheat -
• 1 spoon with salt coffee -
• � liter of milk -
• � liter of water -
• 2 eggs -
• 20 G of yeast baker diluted in 2 spoons with water soup

    PREPARATION

PREPARATION:30 mm -

TO LET PUT BACK:2 H -

COOKING:15 mm To filter semolina and flour, to place in a pot, to salt to make warm milk and water, to mix with it beaten eggs and diluted yeast, with share, in a little water.

To water gradually and rather quickly flour with this mixture until one obtains a light paste, liquid but velvety.

To place in large limps in figure round. To close limps it, to shake well.

To cover, place meadows of a heat source and to let raise during approximately 2 hours.

The paste will then have a sparkling aspect on the surface and will have doubled volume.

To place a ground frying pan on the electric plate at the 7 and to let heat. To mix the paste using a ladle.

To clean the frying pan with a rag soaked in egg.

To pour approximately � of ladle of paste in the frying pan.

To spread out slightly on the surface with the back of the ladle. To let cook on only one side. Thousand small holes will be formed gradually.

When the pancake is cooked, to withdraw it by gently separating it with a shovel. to pose the side flat smoothes on a clean linen.

To clean the frying pan again and to start again the same operation until exhaustion of the paste.

To serve Na not to pose crepes ones on the others before cooling.

At the time of being useful, to make heat 2 oil spoon of argane in a frying pan and to quickly soak the pancakes with one and to lay out them on going dish with the furnace the side perforated in top.

To cover, heat by the furnace with soft fire 20 mn approximately.

To serve the pancakes accompanied by honey and crushed almonds or powder ginger and orange marmelade.