Moroccan Honey Butter Crepes (Baghrir) for a Gourmet Breakfast
Baghrir, these thousand-hole Moroccan crepes, are a true delight for breakfast or brunch. Their airy texture and ability to soak up honey and melted butter make them a staple of Moroccan cuisine. Ever wonder what essential spices Moroccans use? Cumin, paprika, turmeric and cinnamon are the basics, but for these crepes, we keep it simple. For a perfect result, make sure the batter rests long enough and the pan is hot.
Ingredients
- fine semolina250 g
- wheat flour50 g
- baker's yeast1 packet (5 g)
- salt1/2 teaspoon
- warm water50 cl
- sugar1 tablespoon
- egg1
- melted butter50 g
- honey100 g
Instructions
- 1
Mix semolina, flour, sugar, yeast and salt in a large bowl.
- 2
Gradually add warm water while whisking to avoid lumps, then add the egg. Let rest 10 minutes.
- 3
Heat a non-stick pan over medium heat. Pour a small ladle of batter and tilt the pan to form a thick crepe.
- 4
Cook until bubbles appear and the crepe is well pitted (do not flip). Repeat with remaining batter.
- 5
Serve crepes warm, drizzled with melted butter and honey.
- 6
Optionally sprinkle with sesame seeds or slivered almonds for extra flavor.
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