Tunisian Crêpes with Honey and Nuts

A paper-thin dough that cracks under the tooth before revealing a melting heart of honey and dried fruits. The scent of rose mingles with the warmth of toasted semolina.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 538
• Protein: 13 g
• Carbs: 67 g
• Fat: 23 g

Ingredients

• 250 g Durum wheat semolina ( fine )
• 50 g Wheat flour ( sifted )
• 400 ml Mineral water ( lukewarm )
• 1 pinch Gray sea salt
• 4 tbsp Honey
• 50 g Almond with skin ( toasted and crushed )
• 50 g Hazelnut ( toasted and crushed )
• 1 tsp rose water
• 2 tbsp Sunflower oil ( for cooking )
• 1 tbsp Orange blossom water

Instructions

1. Dough preparation

   In a mixing bowl, combine the durum wheat semolina, flour, and a pinch of salt. Gradually pour in the mineral water while kneading vigorously until you get a smooth, very supple, and elastic dough that snaps under your hand.

2. Resting the dough

   Cover the dough with a damp cloth. Let it rest at room temperature so the gluten relaxes, allowing the dough to be stretched without tearing.

3. Cooking the sheets

   Heat a non-stick pan over medium heat. Lightly dab with sunflower oil. Apply the dough with a brush or the palm of your hand in a translucent layer. When the edges lift and the sheet becomes white and dry, remove it gently.

4. Filling and folding

   Coarsely crush the almonds and hazelnuts. Mix with the honey, rose water, and orange blossom water. Place a spoonful of this mixture in the center of each sheet, fold into a triangle or a tight roll.

Chef's tips

• The dough is ready when it no longer sticks to the sides of the bowl but remains very elastic.
• Do not stack hot sheets, they might stick together.
• For extra crunch, place the filled crêpes under the oven grill for 2 minutes.

Storage

Store plain sheets in a dry cloth for 24 hours. Once filled, consume immediately to maintain crispness.