The Moroccan thousand-hole crepe, soft and spongy, drizzled with a warm mixture of honey and melted butter.
Ingredients
- 250 g Fine semolina
- 60 g Wheat flour
- 1 tsp Active dry yeast
- 1 tsp Baking powder
- 1 pinch Salt
- 1 tsp Sugar
- 600 ml Warm water
- 4 tbsp Honey
- 60 g Butter
Method
- Blend the semolina, flour, active dry yeast, baking powder, salt, sugar, and warm water until you obtain a smooth and liquid batter like a thin crepe batter.
- Cover and let rest for 20 to 30 minutes in a warm place, until bubbles appear on the surface.
- Heat a small nonstick skillet over medium heat, without any fat.
- Pour in a ladleful of batter and let cook without flipping: hundreds of small holes will form and the surface will dry.
- Remove the baghrir when the top is no longer shiny, then repeat with the rest of the batter, stacking the crepes.
- Gently melt the butter with the honey until you obtain a warm and homogenous syrup.
- Drizzle the baghrir with the honey and butter mixture just before serving.
Nutrition
Per serving
- Energy
- 428.8 kcal
- Protein
- 8.99 g
- Carbohydrate
- 67.07 g
- Fat
- 13.14 g
- Fibre
- 2.84 g
- Calcium
- 129.75 mg
- Iron
- 0.89 mg
- Magnesium
- 22.26 mg
