Moroccan Crepe Baghrir Delight (Printable)

Light, spongy North African baghrir with honeycomb texture, served warm with melted butter and honey.

# What You'll Need:

→ Baghrir Batter

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

# How-To Steps:

01 - In a large bowl, whisk together semolina, all-purpose flour, sugar, yeast, baking powder, and salt.
02 - Slowly add warm water while whisking continuously to develop a smooth, lump-free batter.
03 - Cover the bowl and let it rest at room temperature for 30 minutes until the batter turns slightly bubbly.
04 - Preheat a nonstick skillet or crepe pan over medium heat without adding grease.
05 - Pour about 1/4 cup of batter into the center of the pan and swirl gently to spread evenly.
06 - Cook until the surface forms holes and the top appears dry, about 2 to 3 minutes. Do not flip.
07 - Remove cooked baghrir and repeat with remaining batter, stirring occasionally to maintain consistency.
08 - Melt unsalted butter and honey together in a small saucepan over low heat.
09 - Serve the baghrir warm, drizzled generously with the melted honey-butter mixture.

# Expert Advice:

01 -
  • The texture is unlike any pancake or crepe you've made before—spongy, with that signature honeycomb that traps butter and honey in every bite.
  • Minimal ingredients and quick cooking time mean you can have elegant breakfast or dessert ready before anyone finishes their coffee.
  • This recipe feels special without demanding perfection, so even if one crepe isn't flawless, the rest will taste absolutely right.
02 -
  • If your batter is too thick after resting, add water one tablespoon at a time instead of guessing—consistency is everything for those holes to form properly, and there's no shame in adjusting once you see how it looks.
  • The yeast needs to wake up in the batter, which is why that thirty-minute rest isn't optional; I learned this the hard way with dense, disappointing crepes when I skipped it thinking I was saving time.
  • Never flip a baghrir—the holes only form on the top side, and flipping destroys the texture you're working toward and creates a rubbery mess instead of something magical.
03 -
  • Stir your batter gently before each crepe if you're making a full batch, because yeast and semolina settle at the bottom and you'll end up with inconsistent texture otherwise.
  • The moment your honey-butter mixture is ready, pour it over the baghrir immediately—it soaks in and creates this incredible marriage of textures that separates good baghrir from unforgettable baghrir.
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