Baghrir, also known as thousand hole crepes, is a Moroccan specialty that captivates with its airy and light texture. This signature recipe validated by a Chef uses a blend of fine semolina and flour to create those characteristic small holes that give the crepe its distinctive appearance. Fresh yeast and chemical leavening work together to produce a batter that, during cooking, reveals its unique porosity. Served hot with a mixture of honey and butter, this crepe transcends a simple breakfast to become a true moment of indulgence. Discover how to create this marvel of lightness in just a few simple steps.
Share

Ingredients

Baghrir or thousand hole crepes:
  • 2 cups extra fine semolina
  • 1 cup fluid flour t45
  • 4 cups warm water
  • 1 pinch of salt
  • 1 teaspoon fresh yeast
  • 1 teaspoon sugar
  • 1 packet baking powder