Moroccan Light Spongy Crepes (Printable)

Light, spongy North African crepes featuring semolina and honey-butter drizzle.

# Ingredient List:

→ Baghrir

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

→ For Serving

08 - 3 tablespoons unsalted butter
09 - 4 tablespoons honey

# How-To Steps:

01 - In a large bowl, mix semolina, flour, sugar, yeast, baking powder, and salt until evenly distributed.
02 - Gradually pour warm water while whisking continuously to create a smooth, lump-free batter.
03 - Cover the bowl and leave the batter at room temperature for 30 minutes until it becomes slightly bubbly.
04 - Heat a nonstick skillet or crepe pan over medium heat without greasing the surface.
05 - Pour about 1/4 cup of batter into the center of the pan and swirl gently to spread it evenly.
06 - Allow crepes to cook for 2 to 3 minutes without flipping, until the top surface is dry and covered with holes.
07 - Remove the crepe and continue cooking the remaining batter, stirring occasionally to maintain consistency.
08 - Melt unsalted butter and honey together in a small saucepan over low heat.
09 - Drizzle the warm honey-butter mixture generously over the cooked crepes and serve immediately.

# Expert Advice:

01 -
  • The honeycomb texture is pure theater, giving you something that feels special and looks like you spent hours in the kitchen.
  • It requires almost no technique once you understand the batter shouldn't be too thick, and the magic happens on its own.
  • Warm butter and honey pooling into all those little holes tastes like comfort and celebration at the same time.
02 -
  • If your batter is too thick after resting, it won't spread properly and you'll get dense spots instead of the perfect honeycomb, so add water a tablespoon at a time until it pours easily.
  • The yeast does most of the heavy lifting here, so don't skip the rest period even if you're in a hurry—those 30 minutes are when the texture develops.
  • Stirring the batter occasionally while cooking helps release any yeast that's sunk to the bottom, keeping each crepe consistently holey.
03 -
  • Stir the batter every few crepes because the yeast settles, and the first crepe of a batch should never count toward your final count because you're always dialing in the heat.
  • If you don't have a nonstick pan, season a cast iron skillet well and test it with one crepe first—the key is truly no added fat, which is counterintuitive but essential.
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