Imagine a breakfast so extraordinary, it looks like it's been kissed by a thousand tiny stars! The Moroccan Baghrir, affectionately known as the "thousand-hole crepe," is not just a dish—it's a culinary marvel that will transform your morning routine. This delicate, spongy crepe is a testament to Moroccan cuisine's incredible ability to turn simple ingredients into something truly spectacular. Prepare to be amazed by a recipe that's part science, part art, and completely delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 2 cups semolina flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 4 cups warm water
- 1 teaspoon active dry yeast
Instructions
- In a large mixing bowl, combine semolina flour, all-purpose flour, salt, sugar, and baking powder. Whisk the dry ingredients thoroughly to ensure even distribution.
- In a separate small bowl, dissolve the active dry yeast in 1/4 cup of warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes frothy and activated.
- Gradually add the remaining warm water to the dry ingredients, whisking continuously to prevent lumps. Pour in the activated yeast mixture and continue whisking until the batter is smooth and has a thin, liquid-like consistency.
- Cover the batter with a clean kitchen towel and let it rest in a warm place for 30-45 minutes. During this time, the batter will develop small bubbles, which are crucial for creating the signature "thousand holes" texture.
- Heat a non-stick skillet or crepe pan over medium-low heat. Lightly grease the pan with a thin layer of oil or butter.
- Once the pan is heated, pour a ladleful of batter into the center, allowing it to spread naturally. Do not flip the crepe - cook only on one side until the surface is completely covered with tiny holes.
- The baghrir is ready when the top appears dry and the holes have formed across the entire surface, typically taking 2-3 minutes. Remove from the pan and place on a clean kitchen towel.
- Repeat the process with remaining batter, ensuring the pan is at consistent temperature between each crepe.
- Serve warm, traditionally drizzled with honey and butter, or topped with your preferred sweet or savory accompaniments.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Resting Matters: Don't rush the 30-45 minute resting period. This is when the magic happens, and those signature holes develop.
- Pan Temperature Control: Use medium-low heat and be patient. A consistent, gentle heat ensures those beautiful holes form evenly.
- No Flipping Required: Unlike traditional crepes, baghrir is cooked only on one side. The top will dry out and form holes naturally.
- Batter Consistency is Crucial: Your batter should be thin and liquid-like, similar to heavy cream. If it's too thick, you won't get those characteristic holes.
- Storage Tip: If not serving immediately, stack baghrir between parchment paper to prevent sticking and keep them soft.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 55g
Protein: 8g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
