Moufleta is a warm, buttery crepe often served with honey and jam. It is a staple food of the Moroccan holiday Mimouna, a festival that celebrates the end of Passover and the return of eating leavened foods. This easy to make take on moufleta is best served with butter, syrup, or jam.
Debbie and Jay introduced me to this memorable Moroccan tradition. I’ll never forget my first bite at their home on Mimouna 2024. Joan had told me so much about this Moroccan tradition and I was so excited for my first Mimouna! Tasting it, hot from the pan and shimmering with butter and honey, felt like joy itself. You can read more about Mimouna and moufleta here.
What I love most is the simplicity: a soft dough, a gentle skillet, a quick flip, a drizzle of sweetness, and suddenly the room fills with smiles. May your kitchen be warm, your plate generous, and your table surrounded by friends.
Moufleta
Yield: 16–20 crepes (serves 6–8)
Time: 15 minutes active + 45–60 minutes resting
Good For: Mimouna, birthdays, or any sweet reunion
Ingredients
- 4 cups all-purpose flour
- 2½ cups warm water
- 1 tsp salt
- 1 tsp sugar
- Neutral oil or soft butter for frying (and for shaping)
- To serve: butter, honey, jam, or Nutella
Supplies
- Large mixing bowl + wooden spoon
- Measuring cups/spoons
- Clean work surface or board
- Small bowl of neutral oil (for hands and pan)
- 10–12″ nonstick or well-seasoned skillet
- Rolling pin (optional, hands work great)
- Spatula
- Clean kitchen towel or plastic wrap (for resting)
Instructions
- Mix: In a large bowl, whisk warm water with sugar and salt. Add flour gradually, stirring until a shaggy dough forms. Knead 2–3 minutes until smooth and slightly tacky.
- Rest: Lightly oil the dough, cover, and rest 45–60 minutes until relaxed and stretchy.
- Portion: Oil your hands. Divide dough into golf ball–size pieces (about 16–20). Roll each piece in your oiled palms to form smooth balls. Rest 10–15 minutes, covered.
- Flatten: Working one ball at a time on a lightly oiled surface, press and stretch gently with fingertips (or a rolling pin) into a very thin round, 7–8 inches wide. Keep the remaining balls covered.
- Pan 1st Crepe: Lightly oil or butter a warm skillet over medium heat. Lay in the first round; cook 45–60 seconds until lightly speckled. Flip.
- Stacking Technique: After you flip the first crepe, lay a second raw round directly on top; when the bottom sets, flip the stack so the raw round cooks. Continue adding a new raw round on top, flipping as you go, building a warm stack. Lightly oil between rounds as needed to prevent sticking.
- Finish: Cook each side just until lightly golden and pliable. Transfer the stack to a plate and keep loosely covered to stay soft.
- Serve: Serve the moufleta warm with butter and honey, alongside Moroccan mint tea. Jam or Nutella are also wonderful.
Tips
- The dough should feel soft and elastic; resting is what makes it easy to stretch thin.
- Medium heat is your friend, too hot and they dry, too low and they toughen.
- Moufleta is best fresh off the pan. To rewarm, cover and briefly steam in a low oven or on a covered skillet.
These photos are on the joyous occasion of Jay’s 60th Birthday Party when Debbie made moufleta as a special treat.
Visual mise en place for moufleta.
