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Very fine semolina - 500 gms
Eggs -2
Dried yeast - 10 gms
Fresh yeast - 10 gms
Butter - 100 gms
Honey - 2 tbsp
Pinch of salt


  • Mix the semolina, salt, softened butter, eggs, and yeasts in a bowl.
  • beat well until smooth. Break off small balls from the mixture and flatten them with greased hands into roughly two millimetre thick discs.
  • Fry the crepes in a little butter until they are cooked enough to flip over 2-3 minutes.
  • Place into an oven proof dish, drizzle in honey and bake at 220 C for a couple of minutes.
  • Atlas honey, appreciated for its characteristic taste, is popular throughout Morocco. Crepes are normally served as dessert, although they may also be eaten for breakfast.
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