Breakfast & Pastry

Moroccan Baghrir (1,000 Holes Honey Semolina Crêpes)

Name: Moroccan Baghrir (1,000 Holes Honey Semolina Crêpes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12 crepes
Cuisine: Moroccan
Ingredients: 250g fine semolina (semoule fine); 100g all-purpose white flour; 1 tbsp active dry yeast (or 15g fresh yeast); 1 tbsp baking powder (levure chimique); 1 tsp sugar; 1/2 tsp salt; 500ml lukewarm water; 80g unsalted butter; 80g pure wildflower or orange blossom honey; 1 tbsp orange blossom water (optional)

Light, spongy Moroccan semolina pancakes cooked on one side to produce hundreds of honeycomb pockets, served warm with melted honey butter.

Golden Moroccan Baghrir semolina crepes with honey butter

Prep

15 minutes

Cook

20 minutes

Servings

10-12 crepes

Difficulty

Easy

Known throughout Morocco as Crêpes aux Mille Trous (the Thousand-Hole Crêpes), Baghrir is the star of Moroccan breakfast tables and Ramadan sunset feasts (ftour).

Made from a fine durum semolina batter lightened with yeast and baking powder, Baghrir is cooked exclusively on one side. As the batter meets the hot dry pan, steam pushes upwards through hundreds of tiny channels, creating a delicate, spongy honeycomb structure.

The purpose of these tiny holes is practical: when the crêpes are served warm, they act as miniature reservoirs that absorb every drop of melted butter and fragrant orange-blossom honey.

Ingredients

For the Batter

250g fine semolina (semoule fine)
100g all-purpose white flour
1 tbsp active dry yeast (or 15g fresh yeast)
1 tbsp baking powder (levure chimique)
1 tsp sugar
1/2 tsp salt
500ml lukewarm water

For the Honey-Butter Sauce (Syrup)

80g unsalted butter
80g pure wildflower or orange blossom honey
1 tbsp orange blossom water (optional)

Instructions

1
In a blender jar, combine the lukewarm water, fine semolina, white flour, active dry yeast, sugar, and salt.
2
Blend on high speed for 2 full minutes until the batter is completely smooth, airy, and frothy with no semolina grains remaining.
3
Add the baking powder and blend again for another 30 seconds.
4
Pour the batter into a large bowl, cover with a clean kitchen towel, and let rest in a warm spot for 15-20 minutes until bubbles form across the surface.
5
Heat a non-stick crepe pan or skillet over medium heat without any oil or butter. Once hot, rinse the bottom of the pan briefly under cold tap water (or wipe with a damp cold cloth) to regulate the temperature.
6
Pour a ladle of batter into the center of the pan. Do not swirl — let it spread naturally into a circle.
7
Cook over medium heat on one side only. Hundreds of tiny bubbles will burst through the surface to create the signature honeycomb texture. The crepe is done when the top looks dry and matte (about 2 minutes). Never flip a Baghrir!
8
Transfer to a clean cloth without stacking warm crepes directly on top of each other (they will stick). Repeat with remaining batter, cooling the pan base briefly between each crepe.
9
Melt the butter and honey together in a small saucepan over low heat. Drizzle generously over the warm Baghrir before serving.

Tips

Cooling the pan bottom under running tap water between each crêpe is the secret Moroccan home cooks use to ensure high heat shock, creating the most defined 'thousand holes'.
Never grease the pan — oil interferes with the bubble formation and creates a rubbery bottom.
Stack the crepes only after they have cooled down, or keep them lined on a cotton kitchen towel.

Questions About This Recipe

Why didn't my Baghrir develop holes?

This is usually caused by water that was too hot (which kills the yeast), insufficient blending, or cooking on too low heat. The batter needs vigorous blending and a hot dry pan to create rapid bubble expansion.

Can I freeze cooked Baghrir?

Yes. Let them cool completely, place sheets of parchment paper between each crêpe, and freeze in an airtight bag for up to 1 month. Reheat directly in a dry skillet or toaster.