Mimouna Crepes “Mofletas” (Crepes De La Mimouna)

In observance of the prohibition not to “have leaven in your houses” during Passover, some families who want an early start to make the “Mofletas”, do not use yeast. Others, who wait until after Havdalah to make the Mimuna crepes may therefore use it.

Dissolve the yeast in a little water.

Make a well in the center of the flour. Into it put the salt, the diluted yeast then add little by little 2 cups of water, kneading the batter energetically to get a soft and smooth dough.

Form balls the size of an egg and set them on an oiled cookie sheet to rise.

Then with your hand flatten each ball of dough, oiling it and stretching it in every direction until you get a thin crepe 5 or 6 inches in diameter.

In a lightly greased frying pan, fry the first crepe. When it is done, flip it, baste the fried side with melted butter or oil and stretch upon it a second crepe. Flip the stack of two crepes so the second crepe faces the bottom of the pan. While it is frying, baste the top crepe with oil and stretch upon it a third crepe. Repeat the process until you have a stack of 10 crepes or “Mofletas”. Set them on a warmed platter, cover them with aluminum foil and repeat the procedure until all the dough is used up.