Serves 10
135 min
Honey-Drizzled Crêpes (Moufleta)
Recipe GLPRa6f1638a8f3abd
A traditional North African delicacy featuring paper-thin, buttery crêpes layered and folded to create a crispy exterior, then finished with a generous drizzle of warm honey. Each portion is hand-shaped to create distinctive crispy edges and a tender interior, making for an elegant and indulgent dessert or breakfast treat.
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Ingredients
3 Large eggs
2 tablespoons, plus more as needed Canola oil, for cooking and shaping
1½ teaspoons Baking powder
1½ teaspoons Kosher salt
6 cups All-purpose flour
½ cups Honey, plus more for serving
Directions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Create a well in the center of the dry ingredients.
Crack the large eggs into the well, add 2 tablespoons of canola oil, and pour in about ½ cup of honey. Mix the wet ingredients together with a fork, then gradually incorporate the flour from the sides of the well.
Continue mixing and kneading the dough for about 5–7 minutes until it forms a smooth, slightly sticky dough. Add a little water if the mixture is too dry, or dust with more flour if too wet.
Divide the dough into 10 equal portions and shape each into a ball. Let the dough balls rest for about 10–15 minutes at room temperature.
Lightly oil a smooth flat surface (countertop, large plate, or clean cutting board) and a thin pastry scraper or the edge of your hand. Take one dough ball and begin stretching it on the oiled surface, working from the center outward with your fingertips in a circular motion.
Continue stretching until the dough is paper-thin, almost translucent, working carefully to avoid tears. The circle should be roughly 10–12 inches in diameter.
Lightly brush or drizzle the stretched dough sheet with canola oil. Fold the circle in half, then fold again to form a triangle or smaller square, depending on your preference.
Heat a large nonstick skillet or griddle over medium heat and lightly oil it. Carefully place the folded crêpe onto the hot surface.
Cook for about 2–3 minutes on the first side until golden brown and crispy, then carefully flip and cook the other side for another 1–2 minutes until the bottom is also golden and crispy. Transfer to a warm plate.
Repeat steps 5–9 with the remaining dough balls, oiling the work surface and skillet as needed between each crêpe.
Serve the warm honey-drizzled crêpes immediately, generously drizzling with additional warm or room-temperature honey just before serving.
