Moroccan Crepe Baghrir (Printable)

Light and spongy North African crepes with honeycomb texture, perfect with warm honey and butter.

# What You Need:

→ Baghrir

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 Make It:

01 - In a large bowl, whisk together semolina, flour, sugar, yeast, baking powder, and salt until evenly distributed.
02 - Gradually add warm water while whisking continuously to create a smooth, lump-free consistency.
03 - Cover and leave the batter at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without adding grease.
05 - Pour approximately 1/4 cup of batter into the center of the pan, swirling gently to spread evenly.
06 - Allow to cook for 2 to 3 minutes until holes appear on the surface and the top is dry; do not flip.
07 - Remove cooked crepe and continue with the remaining batter, stirring occasionally to maintain consistency.
08 - Melt butter and honey together gently over low heat in a small saucepan until combined.
09 - Drizzle the honey-butter mixture generously over warm crepes before serving.

# Expert Tips:

01 -
  • That honeycomb texture is pure texture magic, somehow crispy and tender at the same time.
  • It requires barely any active work, just some whisking and then you can walk away while the yeast does the talking.
  • Honey and butter pooling into every little hole is the kind of simple indulgence that feels fancy but takes almost no effort.
02 -
  • The batter actually improves as it rests, so don't skip that 30 minutes even if you're in a hurry, because the rise is what makes baghrir baghrir.
  • If your batter seems too thick after resting, thin it with 1-2 tablespoons of water, because the pouring consistency matters more than you'd think.
03 -
  • Don't be tempted to flip them, no matter how curious you get, because the real beauty happens on the surface facing the pan.
  • Medium heat is your sweet spot, because too hot and the outside sets before the holes fully form, too cool and you get a thick crepe instead of that ethereal texture.
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