How to cook moroccan creps

              Ingerdients

  For 8 to 10 pancakes

     - 200 g of extra fine semolina

       - 200 g flour
     
       - 1 teaspoon of salt

       - 600 ml of warm water

       -1 pack of baking powder



            preparation


     - Mix the semolina, the flour, the water is the salt then mix well         with a dipping mixer to obtain a smooth paste without lumps.            Add yeast and mix.

     - Heat a non-stick frying pan, pour a ladle and cook over                     medium heat until the holes are formed on the surface of the             pancake. Do not turn the pancake.

     - Place the pancakes on a clean cloth until they cool down so              they do not stick to each other.

     - Melt honey and butter in a saucepan and coat the pancakes               with a mixture and serve immediately with a good mint tea.