The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Jamila's picture




  • 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

  • 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!



mariana's picture


Dear Jamila,


these are the prettiest crepes ever! I would like to make some as well. Please, tell me how thick they should be. I.e. what is the diameter of your skillet and how much batter in a laddle (1/3 cup at a time, more or less?)?


many thanks,


Jamila's picture

Hello Mariana,

Thank you for the nice compliment!

I use a soup ladle, so I'm guessing around 1/3 of a cup give or take a spoon or two, and my skillet is 10".

It really doesn't matter how big your pan is. I have found that some people make these about the size of donuts (in diameter not thickness) and eat them with tea or coffee and others, like my family, eat them for early morning before fasting(like in Ramadan). Then there are days like today, just an ordinary every day breakfast. :-)


For the actual thickness of the crepe I think just making them a few times will let you find what suites you best. I don't like them very thick, but I do like them a bit thicker than French crepes.


Floydm's picture

Those look delicious.

browndog's picture

They look just wonderful, Jamila. You come up with such interesting things. I would definitely choose the cream cheese filling.

mariana's picture

Oh Jamila, these are so delicious! I made them for dessert tonight and served them with butter and honey. You provided a very good recipe and clear description of the process which turned out to be supereasy. I just whipped everything at once with mixer and put it inside warm oven to proof while I was cooking and serving main dish for tonight's dinner.

I always wanted to make crepes like that. I just didn't know that the recipe had to come from Algeria or Morocco! I prepared them with 50% semolina today. Next time, I will try 100% semolina flour.


vitaz's picture

Hi Jamila. I'm new to this post business so do bear with me. I was looking for a recipe for baghrir when I came accross yours. I'm Moroccan and we do make baghrir a lot and your recipe does not seem to give out the same result as we have here. Maybe country culture differences? This is how it is supposed to look like to deserve its name of one thousand holes (mille trous). You don't cook the face and you can use any non-stick pan, no butter unless you are using a terracota utensil to cook. If anyone is interested in my receipe, please let me know. ThanksBaghrirBaghrirBaghrirBaghrir

tashhopkins's picture


I am interested in the Moroccan version of this recipe- could you please post it on this site?

Thanks for your help,