Moroccan Crepe Baghrir Delight (Print Version)

Light Moroccan crepe with spongy texture, traditionally paired with melted butter and honey for a warm finish.

# What You'll Need:

→ For the Baghrir

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

# How to Make It:

01 - In a large bowl, whisk together fine semolina, all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt until evenly mixed.
02 - Gradually add warm water while continuously whisking to create a smooth, lump-free batter.
03 - Cover the mixture and allow it to rest at room temperature for 30 minutes until it becomes 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 gently swirl to spread evenly.
06 - Let cook until the surface is dotted with holes and the top appears dry, about 2 to 3 minutes, without flipping.
07 - Remove the crepe and continue cooking remaining batter, stirring occasionally to maintain consistency.
08 - In a small saucepan, melt unsalted butter and honey together over low heat until combined.
09 - Serve the crepes warm, generously drizzled with the honey-butter mixture.

# Additional Tips::

01 -
  • The batter comes together in minutes and needs no flipping, just patience while the bubbles form.
  • Every bite holds a little pool of honey-butter, making it feel indulgent without being heavy.
  • It's forgiving enough for beginners but impressive enough to serve at a gathering.
02 -
  • Never flip baghrir, the holes only form on one side and flipping will ruin the texture.
  • If your batter thickens while sitting, stir in a tablespoon or two of water to bring it back to pourable consistency.
  • A nonstick pan is essential, cast iron or stainless steel will cause sticking no matter how careful you are.
03 -
  • Let the batter rest a full 30 minutes even if it looks bubbly earlier, the texture improves with time.
  • Pour the honey-butter mixture while both the baghrir and the syrup are warm so it seeps into every hole.
  • If you want a richer flavor, brown the butter slightly before mixing it with honey.
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