The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Algeria

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Jamila

  
 


Batter:

  • 250 grams Fine Semolina Flour
  • 250 grams KA All Purpose Flour
  • 1 tbs Salt
  • 3 eggs
  • 1 tbs Dry Active Yeast
  • 1/2 liter Warm Milk
  • 1/2 liter Warm Water
  • 1 tbs Sugar


Filling:
  • 1 cup Butter or Cream Cheese
  • 1 cup Honey


Traditionally Baghrir is 100% Semolina, and it's eaten in Morocco and Algeria. I find it too heavy with just Semolina so I use half flour. You can easily just omit the flour and use only Semolina.

Today I used melted butter and honey for the filling but often I use softened whipped Cream Cheese and a few tablespoons of Honey. I recommend making the filling first and letting it sit as you make the crepes.

Activate the yeast with the milk, water and sugar. When it's frothy, five or so minutes add the flour and semolina or just semolina and mix very well, until all lumps are gone and you have a smooth, soupy batter. Then let the batter sit covered until its frothy and full of bubbles, about 30 to 45 minutes.

 



Using a heavy skillet melt a teaspoon a little more or less of olive oil or butter (I always use butter) and when it's browned add one soup ladle of the batter to the center of the hot skillet and rotate the pan until the pan has batter spread evenly over it. This crepe is not like French crepes, it should have many holes throughout which means the pan needs to be fairly hot. As soon as you add your batter you will see the holes forming, it's quite pretty. Flip over when the underside is brown a minute or two then leave on the other side for about 30 seconds or so.

Add the filling and roll up!

Enjoy!!!

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