Moroccan Crepes with Cheese and Tomatoes
Main Dishes | Moroccan cuisine
⏳ Time
45 minutes
🥕 Ingredients
17
🍽️ Servings
10
Description
An amazing mix of Moroccan and Georgian flavors on a plate — perhaps the most original way to celebrate the Slavic Maslenitsa. The crepe batter is made with semolina, combined with wheat flour, vanilla, and sugar, and they are cooked on a warm, not hot, skillet, which is the key to achieving their delicate texture. The Georgian influence comes from the filling of cheese with sautéed vegetables. This recipe was shared with us by Sarah Johnson, owner of The Corner Café.
Ingredients
- Semolina - 12.7 oz
- Dry yeast - 1 tablespoon
- Wheat Flour - 1 tablespoon
- Vanillin - a pinch
- Water - 23 fl oz
- Salt - 1½ spoons
- Sugar - 1 tablespoon
- Sweet Pepper - 2.1 oz
- Tomatoes - 12.3 oz
- Marinated cherries - 4 pieces
- Ground Black Pepper - 0.2 oz
- Thyme - 1 sprig
- Garlic - 0.4 oz
- Olive Oil - 1 fl oz
- Parsley - 0.2 oz
- Nadugi cheese - 2.1 oz
- Onion - 1 head
Step by Step guide
Step 1
In a large bowl, combine semolina, dry yeast, wheat flour, vanilla, salt, and sugar, then pour in warm water (about 104°F). Mix the dough thoroughly with a whisk or mixer until it has a completely uniform consistency.
Step 2
Cover the bowl with the dough with plastic wrap and let it rest for 10–15 minutes. After 15 minutes, the yeast will be well activated and the dough will become fluffy.
Step 3
Cook the pancakes in a dry, non-hot skillet; pour a ladle of batter into the center of the skillet, allow it to spread slightly, and cook on medium-low heat, flipping only one side.
Step 4
Prepare a container with very cold water in advance to cool the pan. The thing is, this batter should be poured onto a cold or slightly warm pan — only in this way, gradually and slowly heating up, will it result in a texture with many holes.
Step 5
Slice the onion and bell pepper into wedges (not half-rings). Cut the tomatoes into small cubes, slice the garlic thinly, remove the thyme leaves from the stems, cut the cherry tomatoes in half, and finely chop the parsley.
Step 6
Heat a deep skillet over medium heat and add oil. Add the onion and bell pepper, sauté for 1 minute, then add the garlic, thyme, and tomato. Reduce the heat to low, add salt and pepper. After it comes to a boil, simmer for 3 minutes, then add the cherry tomatoes and parsley, and simmer for another minute.
Step 7
Spread the filling on each layer of the pancakes, and top with sautéed vegetables.
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