Moroccan Crepe Baghrir (Print)

Delicate spongy crepes with honeycomb texture, served warm with melted butter and honey for a light, sweet touch.

# 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

# Steps:

01 - In a large bowl, mix 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 batter.
03 - Cover the bowl and allow the batter to rest at room temperature for 30 minutes until 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 and swirl gently to evenly spread.
06 - Cook until the surface is covered with holes and the top is dry, about 2 to 3 minutes; do not flip.
07 - Remove the crepe and continue with remaining batter, stirring occasionally to maintain consistency.
08 - Melt butter and honey together in a small saucepan over low heat until combined and warm.
09 - Serve warm crepes drizzled generously with the honey-butter mixture.

# Top Tips:

01 -
  • The batter comes together in minutes, then does most of the work while you wait.
  • Those delicate holes aren't a trick—they're built right into the chemistry of yeast and semolina.
  • Warm honey pooling into the honeycomb pockets feels like breakfast luxury without the fuss.
02 -
  • If your batter looks too thick after resting, thin it with a tablespoon or two of water—it should pour slowly but smoothly, not sit like clay.
  • The holes won't form if your pan is too hot or too cool; medium heat is the sweet spot, and you'll feel it in how quickly the surface sets.
03 -
  • If your batter gets too thick as you cook through it, add a splash of water—the semolina absorbs liquid slowly, so don't be surprised.
  • The holes are deepest when you don't move the pan around; patience creates the texture, not technique.
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