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Semolina pancakes with spicy merguez filling

Semolina pancakes with spicy merguez filling

Pancakes American cuisine

This is a thin yeast pancake made with semolina and I gave it a Middle Eastern or Northern African Flare by filling with a spicy merguez filling. You can make these the size of a crepe or make them appetizer size. It's great finger food presented as an appetizer or a delicious quick meal. The pancakes can also be served as a breakfast with some butter and honey or maple syrup. The pancake recipe is adapted from Food and Wine Magazine, Paula Wolfert. She uses water I used ricotta whey, the whey adds a delicious tang to the batter. I served with some greek yogurt mixed with fresh chopped mint.