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Author Notes: This is a thin yeast pancake made with semolina and I gave it a Middle Eastern or Northern African Flare by filling with a spicy merguez filling. You can make these the size of a crepe or make them appetizer size. It's great finger food presented as an appetizer or a delicious quick meal. The pancakes can also be served as a breakfast with some butter and honey or maple syrup. The pancake recipe is adapted from Food and Wine Magazine, Paula Wolfert. She uses water I used ricotta whey, the whey adds a delicious tang to the batter. I served with some greek yogurt mixed with fresh chopped mint. —sdebrango
Serves 6-8 depending on serving size
- 3 cups warm ricotta whey or water or low fat milk
- 2 teaspoons baking powder
- 1 teaspoon instant yeast
- 1 3/4 cups semolina
- 1/3 cup all purpose flour
- 1 teaspoon honey
- 1 teaspoon salt
- olive oil for cooking
- n a bowl, combine 1/4 cup of the warm whey or water with the baking powder. In a food processor, combine the semolina with the flour, yeast, honey and the remaining 2 3/4 cups of warm water; process for 30 seconds, until smooth. Add the salt and baking powder mixture and process for 30 seconds longer. Pour the batter into a large bowl, cover with plastic wrap and a kitchen towel and let rise at room temperature until doubled in bulk, about 1 hour. I made this in the morning and let it rise for an hour then refrigerated until ready to make. Be sure to let it come to room temperature before making the pancakes.
- Heat a crepe pan or skillet coated with olive oil until its hot, a drop of water should dance on the surface. Ladle some of the batter, it's fairly thin, into the pan and quickly spread so it makes a thin layer. Let it cook until bubbles appear then flip and brown on the other side. Keep in the oven on warm until ready to serve.
- 1 pound Merguez (spicy lamb sausage) either loose or in links, if using links cut into small pieces
- 1 small eggplant peeled and diced
- 1 small onion chopped
- 1/2- 1 teaspoons harissa paste
- 1 14.5 oz can fire roasted crushed tomatoes (I used muir glen)
- squeeze of fresh lemon
- salt and pepper to taste
- small handful flat leaf parsley chopped
- 1 cup greek yogurt (full fat is recommended but lowfat or fat free is fine)
- 2 tablespoons fresh mint finely chopped
- Make the yogurt and mint first and refrigerate, simply mix the plain yogurt with the mint, cover and place in refrigerator until ready to use. In a skillet heated with some olive oil add the onion and cook just until it starts to turn soft, add the eggplant and saute until both are lightly browned, add the merguez and cook with the onions and eggplant until its browned. If there is a lot of oil drain some out before adding the harissa and tomatoes. Add the harissa and stir to combine, now add the tomatoes and half can (use the can the tomatoes were in) of water (7 oz). Cook on medium heat until its thick, and reduced by half (about 20-30 minutes. Add a squeeze of fresh lemon juice and the chopped parsley. You judge how much harissa to use, it depends how spicy you like it and how spicy your merguez is.
- To serve: spoon some of the filling in a warm pancake, top with the yogurt and mint.
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
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