Ingredients
- 150 g of fine semolina
- 150 g of flour
- 2 teaspoon(s) of baker’s yeast
- 2 teaspoon(s) of forest honey
- 60 cl of lukewarm water
- 1 sachet of baking powder
- 5 organic clementines
- 150 g of sugar
- 20 cl of water
- 20 cl of orange blossom water
- 1 pinch of fleur de sel
-
salt
Preparation
-
Pour the semolina, flour, baking yeast, honey and 60 cl of lukewarm water into a bowl. Salt.
-
Mix using a hand blender. Add the baking powder. Reserve.
-
Blanch the clementines. Immerse them in a pan of cold water. Bring to a boil over low heat. Renew the water and repeat the operation three times.
-
Cut the clementines into small pieces. Cover with sugar. Add 20 cl of water and 20 cl of orange blossom water. Cook everything in a saucepan over low heat for 20 minutes. Remove from heat.
-
Heat a non-stick pan. Pour in a ladle of crepe batter. As soon as the dough seems cooked and the small holes have formed, remove from the pan and leave to cool flat, but without stacking the pancakes when there are a number of them. Serve with the candied clementines.
