Moroccan Crepe Baghrir (Printable Version)

A light, airy North African crepe with a characteristically spongy texture and warm honey-butter drizzle.

# 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

# Directions:

01 - In a large mixing bowl, whisk together semolina, flour, sugar, yeast, baking powder, and salt until evenly mixed.
02 - Gradually pour warm water into the dry ingredients while whisking continuously until the batter is smooth and free of lumps.
03 - Cover the bowl and leave the batter to rest at room temperature for 30 minutes until slightly bubbly and aerated.
04 - Heat a nonstick skillet or crepe pan over medium heat without adding any grease.
05 - Pour approximately 1/4 cup of batter into the center of the pan and gently swirl to spread evenly into a thin layer.
06 - Allow the crepe to cook for 2 to 3 minutes until the surface is covered with holes and the top is dry; do not flip.
07 - Remove the crepe from the pan and continue cooking the remaining batter, stirring occasionally to maintain consistency.
08 - In a small saucepan, melt together the unsalted butter and honey over low heat until combined and warm.
09 - Drizzle the crepes generously with the warm honey-butter sauce and serve immediately.

# Expert Tips:

01 -
  • The texture is impossibly light and spongy, nothing like regular pancakes or crepes.
  • They come together quickly with just a short rest, perfect for unhurried weekend mornings.
  • Honey and butter seep into every honeycomb hole, creating pockets of sweet richness.
02 -
  • If your batter is too thick after resting, add water 1 tablespoon at a time—it should pour easily but still hold its shape briefly in the pan.
  • Never flip the crepe; the magic happens on one side only, and flipping will destroy the honeycomb texture completely.
  • The pan temperature is crucial; too hot and the surface sets before holes can form, too cool and they'll be dense and rubbery.
03 -
  • Chopped toasted almonds or pistachios sprinkled over the honey-butter add a wonderful textural contrast and are traditional in many Moroccan homes.
  • Make the honey-butter mixture ahead of time if you're cooking for a crowd—it stays warm and ready to drizzle while you work through the batter.
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