Laxoox — Print Recipe — The Culinary Codex

A spongy, bubbly fermented crepe made from a batter of flour and yeast, with characteristic holes that soak up sauces and stews beautifully.

Ingredients

1 Combine flour, cornmeal, yeast, sugar, and salt in a large bowl.
2 Add warm water and whisk vigorously until you have a smooth, thin batter like crepe batter.
3 Cover the bowl and let the batter ferment in a warm place for one to two hours until bubbly and doubled.
4 Heat a non-stick skillet over medium heat, do not grease it.
5 Pour a ladleful of batter onto the skillet, swirling to create a thin round, cook only on one side.
6 The laxoox is ready when the top is set and covered with small holes, the bottom should be lightly browned.

Did You Know?

Laxoox is cooked only on one side, and the characteristic holes on top are essential for trapping sauces and stews.