Baghrir/ 1000-hole Moroccan crepes … البغرير المغربي



  • 250 gram fine semolina (1 1/2 cup)
  • 4 tbs all purpose flour
  • Pinch of sat and turmeric 
  • 1 tbs yeast
  • 1 tsp baking powder
  • 375 ml warm water (1 3/4 cup)




  1. In a blender, pulse in the semolina, flour, yeast, salt, and turmeric until combined.
  2. Add water and  blend on the lowest speed for 2 minutes (the blending time allows the semolina to become finely ground so it thickens the Baghrir batter). 
  3. Add the baking powder and continue blending for 4 minutes more. 
  4. Pour the Baghrir batter into a big bowl, cover with plastic wrap and let rest at room temperature until foamy, about 25 minutes.
  5. To Cook the Baghrir, heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the Baghrir the size you like.
  6. Bubbles should appear on the surface of the Baghrir as it cooks. Don’t flip the Baghrir, It only gets cooked on one side.
  7. Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger. 
  8. Transfer the Baghrir to cool in a single layer on a clean kitchen towel. 
  9. Repeat with the remaining batter. 
  10. Serve Baghrir on the side of honey butter or jam.

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