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October 23, 2005

Comments

Djamal

Salam,

Chapeau et bravo pour ce superbe travail. Votre coup d'oeil m'épate. Le blog est formidable et le sujet proposé trés original. Toutes mes félicitations.
A mon tour de vous convier à visiter mes blogs. L'un sur Alger centre: http://biladi02.skyblog.com/
et un autre sur la Kabylie : http://djamalh.skyblog.com/
Merci de me laisser un message et pourquoi pas, de mentionner mon blog parmi la liste de vos préférés.Salutations. Djamal d'Alger

Rachel

Thanks for the recipe. I really enjoyed making it. I obtained the Moroccan version from my in-laws, which does, in fact, use a lot more flour than this one. They also let it rise for two hours-- I wonder if that contributes to the more bubbly surface. Both recipes were great during Ramadan.

AnneE

me too
perfect at this time

Elvira

I like very much these crepes!

Matt

Looks delicious. That's interesting that semolina flour is the flour of choice. While we can get semolina flour here in the States, it isn't too prevalent, and often costs more than more popular flours. Thanks for sharing,

Matt

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Culinary School Pasadena and Los Angeles

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