Semolina crêpes

Name: Semolina crêpes
Ingredients: 2 eggs; 1 g salt; 2 tablespoons sugar; 1 sachet vanilla sugar (8 g); 1000 ml milk; 130 g flour; 160 g semolina; 15 g flour; 2 tablespoons oil; 200 g jam; 100 g chocolate

Dessert - Semolina crêpes by Andreea L. - Recipia

Semolina crêpes are usually served filled with jam or chocolate, as a dessert or sweet snack. The batter, made with milk, eggs, flour and semolina, rests in the fridge before cooking, and the crêpes come out thin, with browned edges and a soft center. I fill them with jam and fold them into quarters. Preparation: 10 minutes. Cooking: 24 minutes. Resting: 30 minutes. Total time: 64 minutes. Serves: 4. Approximately 650 kcal and 20 g protein per serving.

Ingredients

2 eggs
1 g salt
2 tablespoons sugar
1 sachet vanilla sugar (8 g)
1000 ml milk
130 g flour
160 g semolina
15 g flour
2 tablespoons oil
200 g jam
100 g chocolate

Preparation

1. Beat the eggs with the salt, sugar and vanilla sugar until the sugar dissolves. 2. Pour in 500 ml of milk, then mix in 130 g of flour and the semolina. Cover the bowl and leave the batter to chill for at least 30 minutes. 3. Take the bowl out of the fridge, pour in the remaining 500 ml of milk and the oil, then stir. If the batter seems too thin, gradually add the reserved flour. 4. Heat a pan and cook each crêpe for about 2 minutes in total, turning it over to cook both sides. They’re ready when the edges lift away and the underside is browned. 5. Fill the crêpes with jam or grated chocolate and fold them.

Notes

You can replace the milk with 1 l of unsweetened plant-based drink; the crêpes contain gluten and eggs. Once filled, they keep covered in the fridge for up to 3 days. I serve them with black tea. Fine semolina makes the batter more uniform, while coarse semolina feels firmer in the crêpe. The batter may seem thicker after chilling; beat it vigorously before cooking. In a 22 cm pan, you can spread it into a thin layer.