2
Add the sifted yeast and flour. Mix starting from the center. You should obtain a fluid, smooth and shiny paste.
3
Add the water and mix.
Cover the salad bowl and let sit for 10 to 20 minutes.
4
In an oiled pan over low heat, pour a small ladle of batter. Once the bubbles rise to the surface, flip the pancake and continue cooking.
5
Once all the pancakes are cooked, pour a teaspoon of spread into the center. Then, place the second pancake on top. Press the ends to seal the sides.
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