The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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vitaz's picture
January 1, 2008 - 6:56am -- vitaz

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vitaz's picture
Submitted by vitaz on

Hi Trish,


This is a type of crepe prepared in North Africa, Algeria and Morocco mostly (I'm Moroccan). In olden times, a woman's worth lied in her knowledge of how to make a baghrir that is full of holes. I remember my grandma with this whole ritual of waking up at dawn to make the dough, let is rise and cook the crepes in terracota pans heated on coal fire. After it's cooked, we would melt some butter and honey and drizzle it over the crepes before eating. Here is my 'modern' and much faster recipe:


250 grams fine semolina (or half while flour and half semolina)

500 ml warm water (not too hot otherwise it will kill the yeast)

1 packet of baking powder (about 7 grams)

2 teaspoons of dry yeast, or 10 grams fresh yeast if you want.


Mix all ingredients in a blender and let it run until the dough it foamy. It should be liquid but not too thin.  Cover and put in a warm place to rise. When the mixture has become frothy, heat a non-stick pan on medium fire. Here are two tips that will guarantee successful baghrir: before laddling into the pan, run the mixture in the blender for a few seconds just to remove the excess air, just a tiny whizz. Your next tip: cool the pan between cooking each crepe, just drop some water in it and throw it away before putting the pan back on fire. That's it. I find it easy to pour the crepes into the pan straight from the blender top, or you can just use a soup laddle or a mug to pour each crepe in the pan. Let it cook until the batter's white colour disappears and the cerpe is full of holes. No need to cook the upper face, slide onto a clean cloth and let it cool. It freezes nicely if one makes a large batch. Enjoy!