I have put crêpes in quotation marks because these are not made with batter as crêpes are, but rather with a malleable dough that is stretched thin, folded, and fried to produce the most scrumptious crisp pastries, which can be sweetened with honey or confectioners’ sugar. They are not normally garnished with nuts, but I like to scatter pistachios over them to add another layer of flavor and texture. The “crêpes” do take a little time to prepare but they are totally worth it.
MAKES 12 “CRÊPES”
22/3 cups [300 g] semolina (regular, not fine)
1/2 cup [75 g] unbleached all-purpose flour
1/4 tsp fine sea salt
Scant 1 cup [240 ml] warm water
Vegetable oil for brushing and frying
Good-quality runny honey or confectioners’ sugar for garnish
2 Tbsp slivered or chopped pistachios (optional)
Combine the semolina, flour, and salt in a mixing bowl and gradually add the water. Knead until you have a rough ball of dough. Transfer to a lightly floured surface and knead for 3 minutes. Roll the dough into a ball. Invert the mixing bowl over the dough and let rest for 15 minutes. This resting time will facilitate the hydration of the dough and shorten the kneading time. Uncover the dough and knead for another 3 minutes.
Divide the dough into 12 balls, each the size of an egg. Brush each with vegetable oil and place on a baking sheet. Cover loosely with plastic wrap.
Put a little vegetable oil in a bowl and keep it handy for flattening the dough. Smear your work surface with oil.
Pick up a ball of dough and lay it on the oiled surface. Dip your fingers in oil and start flattening the dough, gently pulling on the edges until you have a very thin circle, about 6 in [15 cm] in diameter. Pick up the top edge and bring it to the middle of the circle. Do the same with the sides and the bottom to form a square. Lay on a baking sheet and shape the rest of the dough.
Pour enough vegetable oil into a large, deep frying pan to reach a depth of 1 in [2.5 cm]. Place over medium heat. Check the temperature by dropping a little batter into the oil; if the oil bubbles around it, it’s ready. (A candy thermometer should register 350°F [180°C].) Slide one shaped dough piece into the pan.
Fry the “crêpe” until golden all over, 2 to 3 minutes on each side. Using a slotted spoon, transfer the crispy “crêpe” to a wire rack set over a large baking sheet and let the excess oil drain off. Repeat with the remaining dough pieces one at a time, making sure the oil does not get too hot.
The “crêpes” are best eaten immediately, but you can store them in an airtight container at room temperature for up to 1 day. Drizzle with the honey or sprinkle with the confectioners’ sugar and scatter the pistachios (if using) over the top only when you are ready to serve them.