Beghrir

I enjoyed making Injera so much that I thought I would try the Moroccan version. It is much lighter because it uses semolina and plain flour. I also added 3 tablespoons of toasted sesame seeds to the batter.

Moroccans have them with a melted butter and honey sauce or farm cheese. We had them for dinner with soft white cheese and grape tomatoes. This morning we grilled them ever so lightly and had them like pancakes, with maple syrup, cinnamon and lemon. Delicious.

I got the idea of the toasted sesame seeds from Heidi Swanson's cookbook, Near & Far. There is a good recipe for them online here http://www.cookingwithalia.com/desserts/moroccan-crepes-baghrir.html