Moroccan puff pancakes, they are perfect and impossible to miss, a magnificent puff pastry nothing to change in the recipe just double the measures.
You can prepare in advance and place in the freezer to consume them as the month goes by.

Ingredients

• For 12 pancakes , I used a Mug to measure the flour
• 1 cup = 250ml = 1 standard size mug
• 1 mug of very fine semolina
• 2 Mugs of flour
• 1 tsp salt
• 1 tsp sugar (optional, but it helps to give a nice golden color to the pancakes)
• 1/2 liter of lukewarm water
• Butter + Sunflower oil mixture

Preparation

1. In your robot or bread machine, mix the flour, the semolina, the salt, the sugar and add a little warm water until you obtain a very soft dough (about 5min at medium speed).
2. Form small balls and leave to rest for 5 minutes.
3. Spread the dough using the butter/oil mixture, without tearing it, fold one side of the circle then the other half, then the two other ends to form a square, once you have finished everything, spread your pancake well .
4. Heat a pan over medium heat, place your pancake on the pan and add a little oil on top. After 2/3 min, turn your crepe over and leave again for 2/3 min. Turn the pancake on itself.
5. And here they are wisely ready to wait to be tasted with good honey at our place!