Baghrir with Eggs and Honey (Thousand-Hole Crepes for Moroccan Breakfast)
Here is a recipe for baghrir, the famous Moroccan thousand-hole crepes, perfect for breakfast or brunch. While making them, I like to remind that Moroccan cuisine relies on spices like cumin, paprika and saffron, but here simplicity shines: semolina and yeast create that airy texture. For a successful couscous, make sure to fluff the semolina well before cooking, and for an authentic tagine, opt for slow cooking. These baghrir, soft and soaked in honey, will transport you from the very first bite.
Ingredients
- Fine durum wheat semolina200 g
- Wheat flour50 g
- Dry baker's yeast1 packet
- Salt1 pinch
- Warm water400 ml
- Eggs2
- Honey4 tablespoons
- Unsalted butter20 g
- Sunflower oil2 tablespoons
Instructions
- 1
In a blender, mix the fine semolina, flour, dry yeast, salt and warm water for 1 minute. Add the eggs and blend again until you get a smooth liquid batter with no lumps.
- 2
Cover the container and let it rest for 20 minutes at room temperature to activate the yeast. The batter should form small bubbles.
- 3
Heat a non-stick pan over medium heat, lightly oil with sunflower oil. Pour a small ladle of batter (about 8 cm diameter) and cook without flipping: holes (alveoli) will form on the surface.
- 4
When the crepe is cooked and the holes are well marked (about 2-3 minutes), carefully remove it. Repeat with the remaining batter.
- 5
Butter the baghrir generously, fold them into quarters, drizzle with honey and serve hot. Pair with mint tea for an authentic Moroccan breakfast.
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