French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
Msemen are of Berber origin and take their name from the verb “semneni”, which means “to layer, to stack”, in reference to the different layers of dough piled on top of one another to form these crêpes.
As with all traditional dishes, everyone has their own recipe for the “perfect msemen”; here is one for half a dozen msemen
Cook your layered crêpes on one of our greased RollerGrill crêpe machines and turn them over when they have a lovely golden colour.
You can also find a vegan version with no ingredients of animal origin!
You can enjoy msemen hot or cold with a sweet or savoury topping.
But these little crêpes are just as delicious plain, as a snack for example.
There are two versions of msemen: sweet and savoury.
For breakfast or an afternoon snack, you can enjoy your msemen with honey or jam and a traditional Maghrebi mint tea.
For a complete meal, you can opt for an accompaniment of minced meat, onions and vegetables. A vegetarian option is possible, enjoying your flatbreads with tomatoes, peppers, onions or even plant-based meat.
Msemen are square, unlike French crêpes, which are round.
Msemen can be rolled, just like French crêpes, which sometimes are too.
Finally, French crêpes are only enjoyed with sweet toppings, whereas msemen can be served with meat and other savoury accompaniments.
To make your msemen dough, you will need flour, extra-fine semolina, baking powder, sugar, salt and a little water.
You can keep your msemen for three or four days in a hermetically sealed freezer bag. If you wish, you can freeze them to eat whenever the mood takes you.
Reheating your msemen could not be simpler. Just warm them over a low heat in a pan or for a few seconds in the microwave.
To fold your msemen, brush the dough with butter, fold it into thirds, fold the thirds again and complete the folding to form a square. Now it is time to cook them!
To freeze your msemen, place them in freezer bags before storing them in a refrigerated cabinet or the freezer. Then enjoy them whenever you like!
To avoid ending up with hard msemen dough, here is a little tip: when you have finished kneading your dough, wrap it in a damp tea towel and leave it to rest for 10-15 minutes.
Sweet version: honey, jam, ground almonds
Savoury version: minced meat, chicken, onion, pepper, chilli
Msemen means “layered crêpe dough”.
To obtain the best possible dough, you will need white flour and fine or even extra-fine semolina.
Msemen are square while meloui are round.
Msemen are also called rghaïf in Morocco.
