Baghrir (Thousand-Hole Moroccan Semolina Crêpes) 🥞

Méthode

1. 1

   Whisk semolina, flour, salt and yeast into the warm water with a balloon whisk or blender for 3–4 minutes until completely smooth — the mixing itself builds the lattice that makes the holes.

2. 2

   Cover and rest 30–60 minutes until the batter is frothy and smells faintly sour. Stir in the baking powder (and egg, if using) just before cooking; from here on, no whisking — bubbles must survive.

3. 3

   Heat an oiled nonstick or cast-iron griddle over medium. Ladle thin rounds like crêpes; do NOT spread them to glossy perfection — a rough surface craters better.

4. 4

   Watch for the magic: within 2–4 minutes thousands of pinholes erupt across the top as it sets. When the surface is fully holey and the edges lift, it is done. Baghrir are never flipped.

5. 5

   Stack on a cloth-lined tray so they steam soft. Serve warm split in half, spread with butter, drizzled with honey, or thickly painted with amlou.