Moroccan Crepe Baghrir Light (Printable)

Fluffy North African crepes with a honeycomb texture, served warm with butter and honey.

# What You 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

# How-To:

01 - In a large mixing bowl, whisk together semolina, flour, sugar, yeast, baking powder, and salt until evenly mixed.
02 - Gradually pour the warm water into the dry ingredients 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 it becomes slightly bubbly and airy.
04 - Heat a nonstick skillet or crepe pan over medium heat, ensuring it remains dry and ungreased.
05 - Pour approximately 1/4 cup of batter into the center of the pan, gently swirling to evenly spread. Cook until the surface forms characteristic holes and is dry to the touch, about 2 to 3 minutes; do not flip.
06 - Remove the cooked baghrir and continue cooking the remaining batter, stirring occasionally to maintain consistency.
07 - In a small saucepan over low heat, melt the unsalted butter and honey together until blended.
08 - Serve the warm baghrir drizzled generously with the honey-butter mixture.

# Expert Advice:

01 -
  • They come together in less than an hour from start to finish, no overnight resting required.
  • That honeycomb texture is oddly addictive—crispy on the outside, tender within, and perfect for soaking up honey.
  • The batter is forgiving and needs no fancy equipment, just a nonstick pan you probably already have.
02 -
  • Those holes only happen if you don't flip the crepe—I learned this the hard way by flipping one out of habit and getting a dense, ordinary pancake instead.
  • If your batter seems too thick after resting, it's not a failure—just whisk in a tablespoon or two of water until it's pourable again.
  • The yeast is essential, not optional—it's what creates the bubbles that make baghrir different from every other crepe you've ever had.
03 -
  • Don't grease your pan—baghrir cooked on ungreased nonstick is how you get those perfect holes without any oil interference.
  • If your batter isn't quite bubbly after 30 minutes, give it another 10—patience here pays off in texture.
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