Baghrir Moroccan Crepes Recipe

How to make it

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• Dilute the sugar in 1 cup of the warm water and whisk the 2 packets of yeast in with a fork.
• Stir together the semolina flour, all purpose flour, and salt. After 2 centimeters or so of foam has formed on the water and yeast mixture, stir it and pour into the flour mixture.
• Blend the mixture with your hands until the liquid is absorbed and then gradually add the remainder of the warm water slowly until it has reached a creamy consistency resembling melted ice cream. Beat egg and blend well into mixture. You may not need to use all the water to get it the right consistency or you may have to use more.
• Work the mixture with a whisk or electric whisk until most of the lumps are gone. I usually pour the mixture through a sieve or strainer a couple of times to filter out most of the very small lumps, or you may choose to work them lose with your hands.
• Let mixture sit in a warm place until it has doubled in size. I usually use the oven on the lowest setting to raise the mixture.
• Once doubled in size heat a large skillet on medium heat. Once it is hot, lightly coat surface with olive oil. I spread the olive oil with a paper towel. Pour a ladle-full of mixture into pan and turn the pan to spread it all the way around. You should see the honeycomb holes forming immediately-if not the pan may not be hot enough.
• Once the surface has cooked solid, flip the baghrir around and cook an additional minute or so until it is just barely touched with golden-brown. Remove from heat and place on a plate.
• melt the butter , not until it boils but just enough to melt it and then add honey.. mix and pour on baghrir
• serve with Moroccan tea!