Baghrir is a Moroccan crepe prepared with semolina flour; its characterized by the small holes that appear on the surface while cooking. It can be served with butter and honey or with olive oil.
- 2 cups of fine semolina flour.
- 50 grams of white flour.
- 2 or more cups water (depending on semolina flour).
- 1 tablespoons of baking yeast.
- A pinch of salt.
- 1 teaspoon of sugar (optional).
- Mix the semolina, flour, sugar, salt,into a bowl.
- In a blender, mix 2 cups of lukewarm water, semolina, salt. Then, add the yeast mixture and blend really well. Add more water if necessary to obtain a somewhat liquid batter, similar to a crepe’s batter.
- In a warm place, let the batter rest for 30 minutes until bubbles form on the surface.
- Put a nonestick pan on a low fire.
- Cook the Baghrir untill you see holes on the surface as the batter dries. notes : don’t flip the batter.
- Finally serve your baghrir with honey, olive oil ,or with butter, and a glass of mint tea.