Made with flour, this semolina-free recipe is a very thin, flaky, and crispy pancake. It can be enjoyed with spread, jam, or honey according to your preferences.
Put the flour + salt + lukewarm water in a machine or knead by hand. Mix everything for 6 minutes. If the dough is sticky, add some flour.
Divide into 8 balls.
Shape the baguettes. Then place them on an oiled baking sheet and brush them with the oil and butter mixture. Let them rest for 20 minutes.
Roll out the dough of a baguette and flatten it while coating it with the butter/oil mixture until reaching the end of the baguette. Gradually roll the dough onto itself to form a sort of large roll.
Once the spring rolls are obtained, place them vertically and flatten them just a little. Do the same for the other 7 and let them rest for 30 minutes.
To finish, flatten with the palm of your hand. Brown them for 5 minutes on each side.
0 servings
8
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