Moroccan Crepes (Beghrir)
4 servings
20 minutes
Moroccan Beghrir pancakes are tender, airy flatbreads with a porous structure resembling honeycombs. Their history traces back to the traditional cuisine of the Maghreb, where they became a symbol of hospitality and family breakfasts. The yeast and semolina dough gives the pancakes softness and lightness, while the small bubbles formed during frying perfectly absorb sauces and syrups. Beghrir is often served with melted butter and honey, creating a balance of sweetness and creamy texture. These pancakes are not only a morning treat but also a wonderful addition to tea ceremonies and festive meals. Their subtle, slightly yeasty aroma combined with a golden crust makes Beghrir truly an unforgettable dish of Moroccan cuisine.
1
Mix all dry ingredients, add yolks and olive oil, gradually adding water, beat everything with a mixer for about 2 minutes until the consistency of thin pancake batter. Cover and let rise for at least 45 minutes, maximum 1 hour.
- Wheat flour: 300 g
- Semolina: 100 g
- Egg yolk: 2 pieces
- Sugar: 1 tablespoon
- Olive oil: 1 teaspoon
- Salt: pinch
- Baking powder: pinch
- Water: 850 ml
- Dry yeast: 0.5 teaspoon
2
Now let's start cooking. There's no need to pour oil into the pan; just moisten a napkin with oil and wipe the pan. I didn't do this for every pancake (but it depends on the pan). We grease it at first, then as needed. Pour the batter in the center (I don't have a small pan, but this one worked well too). It gradually starts to bubble. The pancakes cook quickly; we carefully remove them with a spatula when the top stops sticking to the hand. Don't flip! We take off the pancake, spread it with sauce, and then stack them on top of each other.
- Olive oil: 1 teaspoon