Moroccan Crepe Baghrir (Printable)

A light, airy North African pancake with a unique honeycomb surface, paired with honey and butter.

# 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

# Directions:

01 - In a large bowl, mix semolina, all-purpose flour, granulated 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 and let the batter rest at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without greasing.
05 - Pour approximately 1/4 cup of batter into the center of the pan, gently swirling to spread evenly.
06 - Allow crepe to cook until holes cover the surface and the top is dry, about 2 to 3 minutes; do not flip.
07 - Remove the crepe and continue with the remaining batter, stirring occasionally to maintain consistency.
08 - Melt unsalted butter and honey together over low heat in a small saucepan, stirring until combined.
09 - Serve the warm crepes drizzled generously with the honey-butter mixture.

# Expert Hints:

01 -
  • Those honeycomb holes aren't just pretty, they're little pockets that trap butter and honey in every bite.
  • Takes less than 40 minutes from start to table, making it perfect for a weekend breakfast that feels fancy but isn't fussy.
  • The batter comes together with ingredients you likely already have, no special equipment or skills needed.
02 -
  • Never flip a baghrir once it hits the pan, those holes form on the top and won't develop on the back side; patience is the whole secret.
  • If your yeast is old or your water temperature was off, the batter won't bubble and your crepes will be dense instead of spongy, so trust your instincts if something feels off.
03 -
  • The batter's consistency matters more than you'd think, if it's too thick the holes won't form properly, so don't skip adjusting with water if needed.
  • Invest in a truly nonstick pan if you're making these regularly, it makes the whole process feel effortless and the crepes release perfectly.
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