Moroccan Crepe Baghrir (Printable)

Light, spongy North African crepes with a delicate honeycomb texture, perfect served warm with honey and butter.

# 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

# Directions:

01 - In a large bowl, mix semolina, all-purpose flour, sugar, active dry yeast, baking powder, and salt until evenly distributed.
02 - Gradually whisk in warm water to create a smooth, lump-free batter.
03 - Cover the bowl and let it rest at room temperature for 30 minutes until slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without adding grease.
05 - Pour approximately 1/4 cup of batter into the center of the pan and swirl gently to spread evenly.
06 - Cook until the surface is covered with holes and the top is dry, about 2 to 3 minutes; do not flip.
07 - Remove the pancake and continue cooking remaining batter, stirring occasionally to maintain consistency.
08 - In a small saucepan, melt butter and honey together over low heat until combined.
09 - Serve the pancakes warm, generously drizzled with the honey-butter mixture.

# Expert Advice:

01 -
  • That honeycomb texture is impossible to fake and impossible to forget once you've tasted it—crispy edges meet tender centers in every bite.
  • It comes together in under an hour, which means you can serve something that tastes like hours of work before your coffee gets cold.
  • The honey-butter soak transforms them into something between breakfast and dessert, and nobody will question which one you're having.
02 -
  • The batter must rest for the full 30 minutes—this isn't just about rising, it's about hydration, and cutting time short means you'll miss the bubbles that make baghrir distinctive.
  • Never flip the crepe; the magic happens only on one side, and flipping will destroy the honeycomb texture you've worked to create.
  • If your batter thickens too much after resting (humidity and warmth affect this), add water one tablespoon at a time until it pours again—too thick and you'll get dense crepes instead of airy ones.
03 -
  • Stirring the batter between crepes is your secret weapon—it redistributes the yeast and leavening agents that settle during cooking, ensuring every crepe has that same honeycomb texture.
  • If you're doubling the recipe, don't double the yeast; use just 1.5 teaspoons instead, as too much will make the batter over-rise and collapse before you can cook it.
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