Moroccan Crepe Baghrir Light (Printable Version)

Light, spongy Moroccan crepe with honeycomb texture, perfect 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, mix semolina, flour, sugar, yeast, baking powder, and salt until evenly distributed.
02 - Gradually whisk in warm water to create a smooth, lump-free batter.
03 - Cover the bowl and leave the batter at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without oil or butter.
05 - Pour approximately 1/4 cup batter into the center of the pan, gently swirling to spread evenly.
06 - Cook until the surface is covered with holes and the upper side is dry, about 2 to 3 minutes, do not flip.
07 - Remove the cooked crepe, continue with the remaining batter, stirring occasionally for consistent texture.
08 - Melt butter and honey together over low heat in a small saucepan until well combined.
09 - Drizzle the warm honey-butter mixture over the crepes and serve immediately.

# Expert Advice:

01 -
  • The batter does all the work, no flipping required, so you can sip your coffee while it cooks.
  • That honeycomb texture soaks up honey and butter like a sponge, making every bite ridiculously satisfying.
  • It uses pantry staples and comes together in less than an hour, perfect for lazy mornings or surprise guests.
02 -
  • Never flip the baghrir, it only cooks on one side, and flipping it will ruin that spongy texture you're after.
  • If your batter thickens too much after resting, add a tablespoon or two of water and whisk again, it should pour easily but not be watery.
  • The pan must be completely dry and nonstick, any grease will prevent the holes from forming properly.
03 -
  • Use a ladle with a pouring spout for cleaner, rounder crepes that cook more evenly.
  • If you want extra flavor, add a pinch of orange blossom water to the honey butter, it's traditional and smells incredible.
  • Make the batter the night before and let it rest in the fridge, just bring it back to room temperature and give it a good stir before cooking.
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