Moroccan Moufletas (Crepes)


  • 1 kg. Mehudar wholegrain spelt
  • 2 Tablespoons sugar
  • 2 Tablespoons oil
  • 1 Tablespoon salt
  • 1 ½ Tablespoons dry yeast
  • 3 ¾ Cups water

(If using Wholegrain wheat Flour – change to 3 ½ cups water)


Melt the margarine, and mix all ingredients for the dough until you get a soft, pliant dough. Knead well.
Form balls approx. 6 cm in diameter.
Pour 3-4cm. oil into a deep pot, or baking tray, and place the balls of dough in the oil to rise for 15minutes.
Grease your work surface with a generous quantity of oil, and then roll your first ball of dough into as thin a crepe as possible.
Transfer the moufleta to a pre-heated frying pan. Wait a moment, and then flip it. Continue doing the same with the second moufleta, placing the second crepe onto the first. Wait for it to fry, flip it, and continue with the third. Carry on with this sequence until you have a tower of 10 moufletas. Then remove the tower from the frying pan, and begin another round.
(The tower method helps prevent the crepes from drying out.)

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 100% Wholewheat Flour, 70% Wholewheat Flour