Moroccan Crepe Baghrir (Printable Version)

Light, spongy North African crepes with honeycomb texture, drizzled with warm honey and butter.

# Ingredient List:

→ 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

# Directions:

01 - In a large bowl, mix semolina, all-purpose flour, sugar, active dry yeast, baking powder, and salt until evenly incorporated.
02 - Gradually whisk in warm water until the batter is smooth and free of lumps.
03 - Cover the bowl and allow the batter 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 swirl gently to spread evenly.
06 - Cook until the top surface is covered with holes and appears dry, about 2 to 3 minutes; do not flip.
07 - Remove the crepe and repeat with 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 baghrir warm, generously drizzled with the honey-butter mixture.

# Expert Advice:

01 -
  • The texture is impossibly light and spongy, nothing like regular crepes or pancakes.
  • It comes together with just one mixing bowl and requires zero flipping or fancy techniques.
  • Warm honey butter pooling into all those tiny holes is breakfast luxury without the fuss.
02 -
  • The batter must rest for the full 30 minutes. I once skipped this thinking I was being efficient, and the crepes came out dense with barely any holes.
  • Never flip the baghrir. It's cooked on one side only, and the honeycomb structure is completely on top. Flipping ruins the entire texture.
  • If your batter is too thick after resting, add water 1 tablespoon at a time until it's pourable. The consistency should flow but not be runny.
03 -
  • If you make these ahead, you can reheat them gently in a low oven (300°F) for 5 minutes before serving with fresh honey-butter.
  • The batter can be made the night before and stored in the fridge. Bring it to room temperature and stir before cooking.
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