Moroccan Crepe Baghrir (Printer View)

A light, spongy North African crepe with honeycomb texture, served warm with butter and honey drizzle.

# Components:

→ Baghrir Batter

01 - 2 cups fine semolina
02 - 1 cup all-purpose flour
03 - 2 1/4 cups warm water
04 - 1 tbsp granulated sugar
05 - 1 tsp active dry yeast
06 - 1 tsp baking powder
07 - 1/2 tsp salt

→ Serving

08 - 3 tbsp unsalted butter
09 - 4 tbsp honey

# Method:

01 - In a large bowl, mix semolina, flour, sugar, yeast, baking powder, and salt.
02 - Gradually whisk in warm water to achieve a smooth, lump-free batter.
03 - Cover the bowl and let the batter rest at room temperature for 30 minutes until slightly bubbly.
04 - Preheat a nonstick skillet or crepe pan over medium heat without greasing.
05 - Pour about 1/4 cup 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 crepe and repeat with remaining batter, stirring occasionally to maintain consistency.
08 - Melt butter and honey together over low heat in a small saucepan.
09 - Serve the crepes warm, generously drizzled with the honey-butter mixture.

# Expert Advice:

01 -
  • The honeycomb texture happens almost on its own—no flipping, no stress, just watch the magic unfold.
  • Ready in 35 minutes total, including rest time, making it perfect for weekend breakfast or last-minute dessert.
  • Naturally vegetarian and so light you can eat three without feeling guilty.
02 -
  • The batter consistency is everything—if it sits too long after resting, it thickens. Add 1 to 2 tablespoons of water back in if needed to keep it pourable.
  • Never flip the baghrir. Those holes only form on the top side, and flipping destroys the texture completely.
  • The pan should be ungreased; any oil or butter prevents those characteristic holes from forming.
03 -
  • Stir the batter gently before each pour; the semolina and flour settle to the bottom, and you want consistency across all your crepes.
  • If your crepes are turning out too brown, lower the heat slightly—the holes should form through the power of the yeast and baking powder, not from high temperature cooking.
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