:chef: Does any one know how to make " Pate a brik" could you share the recipe please
Pate a Brik
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.
Pate a Brik
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.
