496- Baghrir, Moroccan Crepes with 1000-Hole / البغرير، الكريب المغربي ذو 1000 ثقب
3 Minutes each
20 medium baghrir
Baghrir Dough Ingredients:
300 grams (1 3/4 cups) fine semolina
100 grams (3/4 cup) white all-purpose flour
1 teaspoon salt
6 grams (2 teaspoons) dry yeast
8 grams (1 1/2 teaspoons) baking powder
750ml (3 cups plus 2 tablespoons) lukewarm water
Honey-Butter Syrup Ingredients:
Step 1: Making The Baghrir
1- Place all the dry ingredients (semolina, flour, salt, dry yeast, and baking powder) in a blender.
2- Add 500 ml of water and mix. Keep adding the rest of the water little by little and mixing, until you reach the desired consistency. The batter should be rather thin, about the same consistency as a French crepe.
3- Place the batter in a bowl, cover with a clean towel, and leave to rest for 20 minutes in a warm place.
4- Heat a nonstick pan on medium heat. Stir the batter and pour 1/2 cup of it into the center of the hot pan.
5- The batter will naturally spread evenly into a circle.
6- You will notice the holes forming at the surface as the batter is drying up.
7- The Baghrir is done when the surface looks dry and does not feel wet anymore. Do not flip, Baghrir is cooked on one side only.
8- Place the Baghrir on a flat surface in a single layer, preferably on a clean cloth. Do not stack the Baghrir one on top of each other or they would stick.
Step 2: Preparing The Honey-Butter Syrup
9- Place the butter and honey (amounts to your taste) in a pan over medium low heat.
10- Stir with a spatula until the butter has completely melted and the honey is bubbling. Turn off the heat.
11- Dip the surface of the Baghrir with holes in the hot honey-butter syrup for a few seconds.
12- Place the Baghrir on a plate, holes up, and serve immediately.