- Breakfast
- 55 min
- 3 May 2023
A round, spongy dough made with flour or semolina and water, and when cooked properly it is filled with small holes.A round, spongy dough made with flour or semolina and water, and when cooked properly...
5 Steps
Baghrir (Thousand - Hole Crepe)
Ingredients
Baghrir (Thousand - Hole Crepe)
100 gr fine semolina
100 gr plain flour
1 tsp yeast
1 tsp caster sugar
0.3 tsp salt
300 ml warm water
1.5 tsp sachet baking powder
honey
butter
Steps
1 / 5
Step 1
In a blender insert the semolina, flour, yeast, sugar and salt. Add the warm water and blend until there are no lumps and the batter is smooth. If you don’t have a blender place all the ingredients in a large bowl and use an electric whisk or a regular whisk instead of a blender.
5 min
Step 2
Add the baking powder and blend again for a few seconds. Cover with cling film and leave the batter for 30 minutes to allow the yeast “heaped active dry” to proof and blend again for a few seconds.
30 min
Step 3
Grease a non-stick pan and place it over medium-high heat. Wait for the pan to be very hot to start baking the pancakes, otherwise, you won’t get many holes on your pancakes.
10 min
Step 4
Pour a ladle of batter at the center of the pan and leave the pancake until it dries out. Once the baghrir is no longer wet, it will mean that it’s fully cooked. Baghrir cook only on one side. Never flip them while baking them as you will lose the holes. Repeat until you've used all the batter. Don’t pile up your Moroccan pancakes while they are still hot, as they will stick to each other. If you want to pile them when they are hot, separate them with a tissue.
10 min
Step 5
Serve warm with honey and butter.
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