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Pale spongy semolina pancakes riddled with a thousand holes
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🇲🇦 MoroccanPhoto: Tamorlan · CC BY 3.0 ↗

Baghrir (crêpes mille trous)

Une pâte de semoule levée cuite d'un seul côté, dont la surface se couvre de mille petits trous qui boivent le sirop miel-beurre.

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Recette de Moroccan home kitchens · 🏺 Traditionnel · Moroccan household cooking

Petit-déjeuner maghrébin — Baghrir (also beghrir, ghrayef or mchahda) is a spongy semolina pancake eaten in Morocco, Algeria and Tunisia. Cooked correctly, it is riddled with tiny holes that soak up whatever sauce it is served with — most commonly a warm honey-and-butter syrup at breakfast. There is no single author; it is a traditional home pancake.

Background on Wikipedia ↗

Watch it being made · 3 videos

Recipe PlusKuzina With SimoEddaoudi Show
⏱ 75 min🍽 4 portions🔥 250 kcal🇲🇦 Maroc
VégétarienHalalSans fruits à coque

Étapes

  1. Blend the semolina, flour, yeast, baking powder, sugar, salt and warm water until completely smooth and quite thin.

    💡 A blender gives the smoothest batter, and smooth batter makes even holes. Any lumps of semolina block the bubbles and leave flat, holeless patches.

  2. Cover and leave somewhere warm for 45 minutes, until the surface is covered in bubbles and it smells yeasty.

  3. Do not stir the batter after it has risen. Heat a non-stick pan over medium heat with no oil.

    💡 Stirring knocks out the bubbles you just grew — those bubbles are the holes. Ladle straight from the risen batter, gently.

  4. Ladle a small pool into the pan and let it spread to about 12 cm. Cook without touching it — the holes will open across the top as it sets.

  5. Cook one side only, 2–3 minutes, until the top is dry and lacy and the base is pale gold. Never flip it.

    💡 Baghrir is a one-sided pancake. The top must stay open and spongy to catch the syrup, so it is done the moment the surface loses its wet shine — flipping would seal the holes shut.

  6. Warm the honey and butter together into a syrup. Stack the pancakes, dip or drizzle with the honey-butter, and eat while warm.

💡 Astuces

  • The thousand holes come from steam and gas escaping through a thin, well-risen batter cooked on one side. If yours come out solid, the batter was too thick or the pan too cool — thin it with a splash of warm water and let it rise a little longer.
  • Stack cooked baghrir hole-side up and never on top of each other while hot, or the steam softens the surface and the holes collapse. Let them breathe on a rack, then syrup them just before serving.

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