Pate A Brik

By nicko, Feb 17, 2010 | |
  1. This very thin "crepe" is common to the cuisines of North African countries (especially Tunisia). It is very thin--a cross between crepes and phyllo dough and has become very popular among chefs as a light dough ideal for wrapping a multitude of different baked or even deep fried items ( a much lighter alternative to the classical puff pastry.). The dough becomes very crispy as it bakes.

    Share This Article


To make a comment simply sign up and become a member!