Spongy Semolina Crépes


by: B&B Wife

Yeast gives these crepes texture, tenderness, and big spongy bubbles, but it does mean that you need to make the batter at least 1 1/2 hours ahead of time or the day before.


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serves: 8

1 1/2 teaspoons active dry yeast

1 cup semolina flour

1 cup whole wheat pastry flour or unbleached all-purpose flour

1/2 teaspoon sea salt

1 teaspoon sugar or sugar substitute

1 tablespoon sunflower seed oil or olive oil

2 eggs

1 3/4 cups water

2 pinches of saffron threads (steeped in 2 tablespoons boiling water for 5 minutes)

Nutrition Facts
Spongy Semolina Crépes

Servings Per Recipe: 8

Amount per Serving

Calories: 167

  • Total Fat: 3.2 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 40.9 mg
  • Sodium: 166.7 mg
  • Total Carbs: 28.1 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 0.6 g
  • Protein: 5.9 g

how is this calculated?

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1.  Stir the yeast into 1/4 cup warm water and set aside.

2.  Put the flours, salt, sugar, oil, eggs, and water in a blender. Blend on high, stopping once or twice to scrape down the sides. Pour the batter into a bowl and stir in the yeast. Cover and set aside to rise for at least 1 1/2 hours or overnight in the refrigerator. Stir in the steeped saffron threads just before cooking.

3.  Place an 8-inch nonstick skillet with a little butter or oil over medium heat. When the pan is hot, pour in 1/4 cup batter. Give the pan a swirl with your wrist to distribute the batter over the surface, then cook until the surface is covered with bubbles and the bottom is set and golden, about 2 minutes. Turn the crepe and cook the second side until set, a minute or less. Stack the finished crepes on top of one another as they finish cooking and they will hold their heat.

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