The cuisine of Morocco has fascinating and very little known recipes that are worth signing and trying. If we recently prepared the cheese and herbal mix borekas, today it is the turn of the baghrir or crêpes of the thousand holes. A very simple name to understand if you look at the cover image.
These crêpes, which are usually prepared for breakfast, are a bit thicker than the French and are full of small holes. In its elaboration, fine wheat semolina and two different types of yeast are used: fresh baker's and chemical baking yeast. They are curdled only on one side, leaving on the surface the layer in which the holes that serve to collect the sauce or syrup with which they are accompanied are formed.Live to the Palate Video recipe for cheese and herbal mix borekas, the most delicious Middle Eastern dumplings
IngredientsFor 8 units
- Fine wheat semolina 200 g
- 50 g strength flour
- Get a pinch
- 1 teaspoon sugar
- Fresh baker's yeast 4 g
- 8 g chemical yeast
- Warm water (for the dough) 400 ml
- Honey 60 g
- Butter without salt 15 g
- Water (for syrup) 30 ml
- Orange blossom water 15 ml
- Fresh mint to accompany
- Lemon to accompany 1
- Fruits of the forest to accompany
How to make baghrir or crepes from the thousand holesDifficulty: Medium
- Total time 30 m
- Elaboration 10 m
- 20 m cooking
- 1 hour rest
We separate 50 ml of the warm water from the dough and dilute the fresh yeast in it. In a deep bowl, mix the wheat semolina with the strength flour, salt, sugar, diluted yeast and the rest of the warm water. We add the chemical yeast and beat until there are no lumps.
We cover the container with a rag or paper film and let it stand at room temperature for an hour. The texture of the dough may initially seem very liquid, but it will thicken slightly during rest. The less thick it is, the better. It will be easier for holes to form.
Meanwhile we prepare the orange blossom water syrup. In a saucepan we heat the honey and butter. Add the orange blossom water and honey and cook over low heat for five minutes. Remove and let cool, reserving until serving time.
After resting we heat a small nonstick skillet, pour a small amount of dough and spread it to reach the edges. Cook over medium heat for a few minutes until the dough looks cooked and all holes have formed. We remove the baghrir and keep it covered with a cloth. We repeat until we finish the dough.
With what to accompany the Moroccan baghrir or crêpes of the thousand holes
We serve the Moroccan baghrir or crêpes of the thousand holes along with the orange blossom water syrup that we have prepared previously. We can add berries or other assorted fruits, cream cheese, jam, etc. To the taste of the diner.