Beghrir, the Moroccan crêpe

In Morocco, you eat Beghrir in the morning with a glass of Moroccan mint tea, or as an afternoon snack ('le goûter'), with mint tea as well. Beghrir is similar to a crêpe or a pancake except for its little holes on the surface and the fact that it cooks on one side only. For this recipe, the only ingredients slightly out of the ordinary that you will need are active dry yeast ('la levure du boulanger') and semolina flour - also known as durum flour. Beghrir is to be enjoyed soaked in butter, honey, and more orange flower water. 


Moroccan Beghrirs
Makes about 18 beghrirs


1 cup of warm water
1 cup of milk (2% or whole milk)
1 teaspoon of active dry yeast
1 cup of all-purpose flour
1 cup of semolina (durum) flour
2 large eggs
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of orange flower water (optional)
Soft butter and honey to taste. 


This recipe is easily made in a blender. 
Start with pouring the cup of warm water in the blender and adding the active dry yeast. Mix it a little and let it stand for 10 minutes without activating the blender. When foam starts to appear on the surface, add the milk, the eggs, the all-purpose flour, the semolina flour, the salt, the baking powder and, if using, the orange flower water. Blend for about 2 minutes, until smooth. Let it sit for half an hour. 
Heat a non stick pan or skillet over medium/low heat and pour about 1/4 cup of mixture. The holes will start to appear. Wait about 3 minutes. Do no flip the beghrir, it cooks on one side only. You know it's ready when the bottom is slightly brown and the top is dry. 
Add soft butter on the beghrir and smooth, amber liquid honey (wildflower is the best!). They will fill in the little holes and give your palate a true taste of Morocco. 


Note: Beghrirs keep very well in the fridge for up to 3/4 days. Just omit the butter and honey and store them in a closed tupperware. To revive the beghrir, warm them up on a skillet or in a microwave and then add butter and honey.