Pancake m. fill Moroccan

Ingredients for Pancake m. fill Moroccan

Instructions for Pancake m. fill Moroccan

To prepare the Pancake m. fill Moroccan recipe, please follow these instructions:

The tonsils are boiled and peeled, then cooked and blended to the fine small pieces.
flour cornmeal and salt is poured into a bowl/Bowl then add cold water gradually until dough is stiff. The dough is shaped into buns of the same size as "kohberg" buns. A tray/table (large) piece of lubricated with oil and then one of the dough balls are added on the smørede piece. The bread roll drawn up for an ultra thin circle using oiled hands. Then sprinkled a little (for own requirements) of the mixed almonds on dejel/circle. One end of the circle folds over the mixed almonds revenues to the center of the circle the same applies to the end opposite. So it finally almost looks like an oblong square. There once again lightly sprinkled with almonds and the two "u" folded ends are folded into the Middle so that it comes to resemble a square (square). In the same way shaped the remaining buns for squares.
A frying pan a large el. between str. brushing a bit with oil and place on the heat. The before made squares pressed/worked out to slightly larger squares of choice. Then down one by one on the forehead (only brushing with oil the first time) and warmed on each side for the for a golden brown color. Velbekommen:)

Tips:
Tastes good with cream soups fraige or nutella. If you cannot tolerate or like Almonds and want them neutral, they must be made in the same way but with cornflour instead of almonds.