Moroccan Crepe Baghrir (Printable)

A spongy North African crepe with delicate holes, traditionally served warm with honey and butter.

# What You'll Need:

→ Baghrir batter

01 - 2 cups fine semolina
02 - 1 cup all-purpose flour
03 - 2 1/4 cups warm water
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon active dry yeast
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt

→ For serving

08 - 3 tablespoons unsalted butter
09 - 4 tablespoons honey

# How-To Steps:

01 - Mix semolina, all-purpose flour, sugar, yeast, baking powder, and salt in a large bowl until evenly blended.
02 - Gradually whisk in warm water to create a smooth batter free of lumps.
03 - Cover the bowl and let the batter rest at room temperature for 30 minutes until it appears slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without adding any grease.
05 - Pour approximately 1/4 cup batter into the center of the pan, swirling gently to evenly spread.
06 - Cook until the surface is dotted with holes and the top is dry, approximately 2 to 3 minutes; do not flip.
07 - Remove the crepe and continue with the remaining batter, stirring occasionally to maintain consistency.
08 - Melt butter and honey together over low heat in a small saucepan until combined.
09 - Serve the crepes warm, drizzled generously with the honey-butter mixture.

# Expert Suggestions:

01 -
  • These honeycomb pancakes are surprisingly forgiving, even if your first attempt looks a little wonky.
  • The spongy texture soaks up butter and honey in the most indulgent way, but they're light enough to eat several without feeling heavy.
  • Once you master the technique, you'll find yourself making them for breakfast, dessert, or whenever you need something that feels fancy but takes barely half an hour.
02 -
  • The batter should be pourable but not thin like milk; if it sits too long or thickens up, add a tablespoon or two of water to get it back to the right consistency.
  • Never flip these pancakes—the whole magic is on the top side, and turning them over will flatten the honeycomb texture you've worked to create.
  • The first baghrir off the pan is often a test run; don't be discouraged if it's not perfect, because by the second or third one, you'll have the timing down.
03 -
  • If your batter seems to be getting too bubbly or fermenting too quickly, pop it in a slightly cooler spot; yeast works faster in warm kitchens, and you want a slow, even rise.
  • A ladle or measuring cup works better than trying to pour batter freehand, giving you more control over consistency and helping you use roughly the same amount each time.
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