Known as “pancakes with a million holes,” these muffin-like crêpes are soft, spongy, and delicious. Made with yeast, they are also fluffy and light. Beghrir are cooked in homes across the country for a pre-dawn breakfast during Ramadan, and often served with butter and honey, which they joyously soak up. You also find them piled high in souks and markets, perfect for a snack during a busy shopping spree. I love mine piping hot, with Moroccan nut butter (amlou).
- 1 cup warm water
- 1/2 packet (about 1 teaspoon) active dry yeast
- 1/2 teaspoon sugar
- 1 cup full-fat milk
- 2 free-range eggs
- 3/4 cup fine semolina flour
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
- 3 tablespoons butter, for frying
To serve: Honey. Jam, Nut butter
Makes 10 to 12 little pancakes
- Pour the warm water into a large measuring cup and add the yeast and sugar. Whisk together and leave for a few minutes until foaming. Add the milk and whisk in the eggs.
- Put the semolina, flour, baking powder, and salt into a bowl. Mix well and slowly pour in the liquid mixture, whisking as you go, until it’s all combined into a smooth batter. Cover and set aside for 30 minutes so that the yeast aerates the mixture.
- Heat some of the butter in a small non-stick frying pan over medium heat. Pour in 4 to 5 tablespoons of the batter and cook for about 3½ to 4 minutes, or until the surface is pitted with holes like honeycomb, and the surface looks set and matte colored rather than shiny. Beghrir are only cooked on one side so you need to adjust the heat to ensure the bottom does not burn before the top is cooked. Put the cooked pancake onto a warm serving dish and cover. Repeat with the remaining batter.
- Serve the pancakes with honey, jam, and nut butter so that everyone can pick their favorite topping.
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Reprinted with permission from Orange Blossom and Honey by John Gregory-Smith and published by Kyle Books, 2017.