This is a typical pancake from the magreb, also called Crêpes à mille trou (in french this means a thousand hole pancake). Baghrir (or beghrir) is an ancient Berber pancake originating in North Africa. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. It is common to add raisins to the pancake as well. Baghrir are popular for breakfast, as a snack and for iftar during Ramadan.
Type of Dish pastry
- 250 g fine semolina flour
- 60 g (4 Tbsp) flour
- 3.5 g (1 tsp) dry yeast
- 1.5 g (1/2 tsp) salt
- 375 ml (1 1/2 cups) warm water
- 20 g (3 tsp) baking powder
- Put all the ingredients (exept for the baking powder) in a liquidiser and mix on high speed for 5 to 6 minutes.
- Add the baking powder and mix again for 2 to 3 minutes on high speed.
- In a medium heat non stick pan add small quantities of the pancake batter... normally baghrir are about 10cm in diameter.
- Baghrir are cooked on one side only. Cook on medium to low heat for 5 to 8 minutes until done.
- Serve with melted butter and honey.
Preparation Time is approxmiately 40 minutes.
Cooking Time is approxmiately 40 minutes.