Moroccan Crepe Baghrir Delight (Print Version)

Fluffy North African pancakes with honeycomb texture, perfect with melted butter and honey.

# Components:

→ 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 - Combine semolina, flour, sugar, yeast, baking powder, and salt in a large bowl.
02 - Gradually whisk in warm water until smooth and free of lumps.
03 - Cover and let the batter rest at room temperature for 30 minutes until slightly bubbly.
04 - Preheat a nonstick skillet or crepe pan over medium heat without greasing.
05 - Pour approximately 1/4 cup batter into the pan center and swirl gently to spread.
06 - Let cook 2 to 3 minutes until the surface is covered with holes and the top is dry; do not flip.
07 - Remove the crepe and continue cooking remaining batter, stirring occasionally.
08 - In a small saucepan, melt butter and honey over low heat, stirring to combine.
09 - Serve crepes warm, drizzled generously with the honey-butter mixture.

# Expert Advice:

01 -
  • The honeycomb holes soak up butter and honey like edible sponges, creating pure comfort on a plate.
  • Ready in under 40 minutes from start to finish, perfect for when you want something that feels special without the fuss.
  • No flipping required—just watch as the magic happens right before your eyes.
02 -
  • If your batter seems too thick after resting, thin it with 1 to 2 tablespoons of water—the consistency should pour easily but still spread gently in the pan.
  • Never flip a baghrir; the underside seals first, and flipping destroys the honeycomb structure you've worked to create.
03 -
  • Stir the batter occasionally while cooking to keep the yeast and leavening agents from settling, ensuring even holes across all your crepes.
  • If you're making a big batch, keep finished baghrir in a warm oven at 200°F while you finish the rest—they'll stay soft and ready for that warm honey.
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