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April 4, 2014updated 11 Jan 2016 1:46pm

Guest Recipe: Philippe Agnello’s Berber Crepes

By Spear's

Pancake Day may be over, but that doesn’t mean you can’t continue to enjoy delicious crepes throughout the year. Try out this great recipe with a Moroccan twist from Momo’s head chef Philippe Agnello.

Serves 5


250g of fine semolina
350g of bread flour
Pinch of salt
30g of fresh yeast (or 7g of dry yeast)
1 litre of warm water
100g crushed roasted almonds
100g of honey
50g of butter
100ml of vegetable oil


1. In a bowl, dissolve the yeast in the warm water
2. Sieve the flour and semolina into a second large bowl, and then mix with pinch of salt
3. Add the water with yeast to the larger bowl and mix with a mixer or stick blender for about 1 min
4. Cover the bowl with a clean cloth and leave to stand for 90 min, until the dough is fluffy and the volume has doubled
5. Brush a heavy-based, non-stick frying pan with vegetable oil and heat it on medium heat
6. Using a small ladle, stir the dough and pour some of it on the pan in the shape of 12cm diameter and 3mm thick and cook only on one side until the bottom side turns a light golden colour – the pancake will form multiple small holes
7. In the meantime gently heat the honey in a non-stick pan over a low heat
8. Once the pancakes are cooked, top with the warm honey, scatter with nuts and serve

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