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Mufleta (Mimouna stacked crêpes)
Mufleta: paper-thin stacked crêpes spread with butter and honey on the night of Mimouna
MoroccanOn the evening Passover ends, Moroccan Jewish families celebrate Mimouna by opening their doors to neighbours and friends, and the star of the table is mufleta: paper-thin rounds of unleavened dough stretched by hand and cooked one on top of another in a single pan, so a whole warm stack comes out at once. Each layer is peeled off, spread with butter and drizzled with honey, and rolled up to eat with mint tea, among sweets, dried fruits and flowers. They are soft, a little chewy and lightly crisp at the edges. The dough has no yeast, fitting for the night bread returns. The usual mistake is stretching the dough with too little oil on the board, so the sheets tear and stick together in the stack. Chef's tip: cook over a medium-low heat; a pan that is too hot scorches the bottom layer before the stack is built.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
To serve
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Method
0/7 doneStep 1: Mix 1 ⅛ lb plain flour and 1 tsp salt, then add 1 ¼ cups lukewarm water gradually and knead into a soft, smooth dough that feels like an earlobe.
10 minStep 2: Divide into 18 walnut-sized balls. Put them on an oiled tray, turn them in ¼ cup vegetable oil so they are well coated, cover and rest for 20 minutes.
20 minStep 3: Oil your worktop. Press a ball flat and push it out with your oiled fingertips into a thin, almost translucent round about 18 cm across.
Step 4: Heat a non-stick frying pan over a medium-low heat. Lay in the first round and cook for 30 seconds until it turns opaque and has a few pale spots underneath. Flip it.
1 minStep 5: While it cooks, stretch the next round, lay it on top of the one in the pan, then flip the whole stack so the new layer is underneath. Brush the top with a little of ¼ cup vegetable oil.
Step 6: Keep stretching, laying and flipping until you have a stack of 6. Each new layer cooks underneath while the others stay warm. Move the stack to a plate under a tea towel and start the next stack.
25 minStep 7: Bring the stacks to the table. Peel off one layer at a time, spread with 2 ⅞ oz butter, drizzle with 5 ½ oz honey and roll it up to eat.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 9 g
- Carbs
- 86 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mufleta (Mimouna stacked crêpes) take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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