The biggest achievement of my visit to Morocco was to meet with baghrir. I don’t know how many times I made it after Morocco.
The thing that makes baghrir important is not the consistency or taste, according to me, it’s being eggs and diary free. It’s a great breakfast for whom have allergies to eggs and diary products.
It’s also a good example to one thing I want to shout to all the world; food don’t need to be turn brown to be cooked. Baghrir is still has batter colour and it’s not brown and it’s still cooked. I hate people’s burning things trying to cook them. Brown, even black cookies, dried koftes, hard crust bundt cakes… It’s the easiest way to blame the recipe for dried foods, but the reason of dried foods is generally overcooking.
Baghriri can be consumed with cheese or honey, jam, molasses and chocolate spread for breakfast. I prefer to use a little salt and a little sugar just to give taste. Cheese is pretty salty, honey or molasses are pretty sugary things, and they don’t need anything more salty or sugary beside. But if you think that the crepes should be sugary, you can use only sugar.
Enjoy the recipe…
- 1 cup semolina,
- 1/2 cup flour,
- 2 cups lukewarm water,
- 1 tbsp instant yeast,
- 1 teaspoon baking powder,
- Salt and/or sugar.
- Take all ingredients into a blender and blend until smooth,
- Set aside 30-45 min.,
- Heat a non-stick pan in medium heat,
- Pour the mixture into the pan in any size you want,
- Cook until the top dries.