Baghrir: better than pancakes and crêpes
Sure, grandma’s pancakes or perfect French crêpes are delicious, but even better are baghrir: Moroccan thousand-hole pancakes. Drizzled with honey, syrup or topped with a big knob of butter, mmmm.
Unlike our Dutch pancakes, soft, spongy baghrir are fried on just one side. This creates the bubbles on the surface that give them their name. Difficult to make? Not too bad—you just need to know a few tricks.
How to: baghrir batter
Mix flour, semolina, yeast and baking powder in a large mixing bowl (see the quantities here). While whisking everything with a mixer or whisk, add just enough lukewarm water to create a smooth batter. The water should be lukewarm so that the yeast can activate.
Then cover it with a clean tea towel and leave it to rise for at least an hour (two is fine too) in a warm spot in the house. If you don’t, you’ll end up with a sticky pancake. So be patient.
How to: cook baghrir
You don’t need a special crêpe or baghrir pan; a simple non-stick frying pan will do. What you do need to make sure of is that it’s cold when you pour in the batter. If you don’t, the batter will set immediately, it won’t be able to rise and you won’t get any holes.
So, a cold pan. Add a little oil (preferably mixed with melted butter), followed by the batter: enough for one large pancake or several small ones—it doesn’t matter. Cook them over low heat for two to three minutes until lightly browned on the underside and dry on top with small holes.
Place them on a plate and generously spread them with butter immediately so they don’t dry out. Next batch? Cool the frying pan under the cold tap first. You can keep the pancakes warm in the oven if desired (180 °C).
How to: serve baghrir
Ready? Serve the pancakes warm with honey, extra butter or another delicious topping. Add a cup of mint tea and your breakfast, brunch or lunch can’t go wrong.
Also read:
- The 14 most delicious pancakes from around the world
- Make fluffy Japanese pancakes
- How to make the perfect American pancakes
