I’d been dying to make this recipe for a while, and I gave in a few weeks ago after seeing the recipe from La cuisine de Bernard. I must say I have delicious memories of them, because when I was young, my Moroccan neighbour used to make them from time to time.
For those who don’t know them, baghrir is a thick crêpe (of Moroccan origin, then) made with durum wheat semolina. During cooking, dozens and dozens of little holes form on the surface of the crêpe. These crêpes are usually enjoyed with honey and butter, but shame on me, I spread them with something else entirely (hmm… greedy as I am, I’ll let you guess what :P).
In any case, these crêpes are ultra-easy to make (as long as you have baker’s yeast and fine semolina at home).
Ingredients & Method
1 component · Full recipe
Crêpes
Ingredients
- 370 g (13.1 oz) cold water
- 215 g (7.6 oz) fine semolina
- 25 g (0.9 oz) plain flour
- 10 g (0.4 oz) sugar
- 2 good pinches of salt
- 1 sachet dried yeast
- 2 teaspoons baking powder
Method
1
Pour the water into a blender jug along with the dried yeast.
2
Add the semolina, then the flour, salt and sugar.
3
Blend well for at least 2–3 minutes until a smooth batter forms. The blending also warms the mixture, which is why it is important to start with cold water. After 3 minutes, the batter will be lukewarm or just starting to warm through.
4
Leave to rise for 15 minutes — the batter will puff up and form lots of tiny bubbles. If it doesn’t bubble much, don’t worry! At this point, add the 2 teaspoons of baking powder and blend again for 20 seconds.
5
Heat a small pan over a fairly high heat (adjust as needed depending on your results).
6
Grease the pan with a little oil on a piece of kitchen paper. Repeat every 2–3 crêpes.
7
Pour a small ladle of batter into the pan.
8
Bernard’s tip: depending on how the batter behaves (which varies with room temperature, the heat of your hob or gas burner…), you may need to use more or less batter, let it spread on its own, or help it a little by tilting the pan. You’ll find your own way!
9
Lots of tiny holes will appear on the surface!
10
These crêpes are cooked on one side only. Make sure the surface is fully cooked through — no raw batter should remain.
11
Serve with warm honey and butter. And why not alongside a mint tea? 🙂
Gallery
