Mauritanian savoury crêpes — egg-free fine semolina version

Thin, flexible flour and semolina crêpes without eggs or yeast, to serve with tea, pasteurised milk or vegetable sauce.

Ingredients

• 250 g wheat flour
• 50 g fine durum wheat semolina, not precooked
• 550–600 ml water
• 20 ml vegetable oil for the batter
• 5 ml vegetable oil for the pan
• 3 g salt

Preparation

Mix flour, semolina and salt. Gradually whisk in 550 ml water to avoid lumps, then add the 20 ml oil.

Cover and rest for 20 min, included in preparation time. Whisk again; add the remaining water in small amounts if the batter does not flow easily.

Heat a non-stick pan about 24 cm wide over medium heat and wipe it with a little of the 5 ml cooking oil.

Pour in about one small ladle of batter and immediately tilt the pan to spread it thinly. Cook for 1–1.5 min until the surface sets and the edges lift.

Turn with a spatula and cook for another 30–45 seconds. Repeat to make about eight crêpes, stirring the batter between batches and lightly oiling if needed.

Stack under a clean cloth and serve two crêpes per person with your chosen accompaniments. Offer chilli separately.