Moroccan Crepe Baghrir (Printable)

Light, airy Moroccan crepes with honeycomb texture, served warm with melted butter and honey drizzle.

# 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

→ Serving Toppings

08 - 3 tablespoons unsalted butter
09 - 4 tablespoons honey

# Directions:

01 - In a large mixing bowl, combine semolina, all-purpose flour, sugar, yeast, baking powder, and salt.
02 - Gradually whisk in warm water until the batter is smooth and free of lumps.
03 - Cover and let the batter rest at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Preheat a nonstick skillet or crepe pan over medium heat without greasing.
05 - Pour approximately 1/4 cup of batter into the center of the pan, swirling gently to spread evenly.
06 - Allow to cook for 2 to 3 minutes until the surface shows numerous holes and appears dry; do not flip.
07 - Remove the crepe and continue with the remaining batter, stirring occasionally to maintain consistency.
08 - Melt butter and honey together in a small saucepan over low heat until combined.
09 - Serve the crepes warm, drizzled generously with the honey-butter mixture.

# Expert Tips:

01 -
  • The honeycomb texture is pure theater—light, spongy, and naturally fancy without any fuss.
  • Once you master the technique, these come together faster than traditional crepes and feel like you're showing off.
  • It's the kind of breakfast that tastes like someone spent hours in the kitchen when you actually spent thirty minutes.
02 -
  • Do not flip these crepes—ever—no matter how confident you feel; the holes form on top because the bottom stays in contact with the pan, and flipping will destroy that precious texture.
  • If your batter is too thick after resting, thin it with a tablespoon of water at a time until it pours like a thin pancake batter, because thickness directly affects whether those holes develop.
  • The pan temperature is everything; too high and you'll get brown spots before the holes form, too low and you'll end up with a rubbery disc instead of something magical.
03 -
  • Stir your batter between each baghrir rather than just letting it sit—this keeps the semolina from settling to the bottom and ensures consistency from the first crepe to the last.
  • If you find your first one is imperfect, don't worry; treat it as a learning run, because pan temperature usually comes into its own by the second or third one.
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