Moroccan Crepe Baghrir (Printable)

Spongy Moroccan crepes with honey and butter, perfect for a warm, light breakfast or dessert option.

# 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

# Method:

01 - In a large mixing bowl, whisk together semolina, all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt until evenly incorporated.
02 - Gradually add warm water to the dry mixture while whisking continuously until a smooth, lump-free batter forms.
03 - Cover the bowl and allow the batter to rest at room temperature for 30 minutes, until slightly bubbly.
04 - Preheat a nonstick skillet or crepe pan over medium heat without any added grease.
05 - Pour approximately 1/4 cup of batter onto the center of the pan and swirl gently to spread evenly.
06 - Cook until the surface develops characteristic holes and the top appears dry, about 2 to 3 minutes, without flipping.
07 - Remove the crepe and repeat with remaining batter, stirring occasionally to maintain consistency.
08 - Melt unsalted butter and honey together in a small saucepan over low heat until fully combined.
09 - Serve the crepes immediately, drizzled generously with the warm honey-butter mixture.

# Expert Pointers:

01 -
  • That signature honeycomb texture forms with zero effort once you understand the technique, making you look like a breakfast wizard.
  • The whole process takes less than an hour from start to finish, perfect for lazy weekend mornings or impressing guests on short notice.
  • They taste fancy but the ingredient list is simple enough that you probably have everything at home already.
02 -
  • Never flip these crepes—the magic happens only on one side, and flipping them will destroy the honeycomb structure you've worked to create.
  • If your batter sits too long after resting, it loses bubbles and the holes won't form; if it seems thick, add water a tablespoon at a time until it pours like thin pancake batter.
  • Temperature matters more than you'd think; medium heat is essential because high heat burns the bottom before the top gets those beautiful holes.
03 -
  • Stir your batter occasionally while cooking since semolina settles; this keeps the consistency even and ensures every crepe gets the same bubbly texture.
  • If the batter seems sluggish and isn't spreading easily, warm water sits out while you cook, making the batter thicker over time—add a splash of warm water to bring it back to life.
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