Baghrir, also known as Moroccan crêpes, are soft, spongy pancakes full of tiny holes that perfectly soak up honey, syrup, or jam.

We love making them for breakfast or tea time because every bite feels like a little treat. Today, we’ll take you through a step-by-step guide to make these magical pancakes right in our own kitchen.

Ingredients We Need

To make about 16 pancakes (5 inches / 12 cm each), we need:

Dry ingredients:

- 1 1/2 cups fine semolina or durum wheat semolina

- 3/4 cup all-purpose flour

- 1 tablespoon dry yeast

- 2 teaspoons baking powder

- 1 teaspoon sugar

- 1 teaspoon salt

Liquid:

- 3 cups + 2 tablespoons warm water (100–110°F / 38–43°C)

Step 1: Mix the Batter

1. In a blender or food processor, combine semolina, flour, yeast, baking powder, sugar, salt, and warm water.

2. Blend on medium-high speed for about 1 minute until the mixture is smooth and creamy. The batter should resemble thin pancake or cream-like consistency.

3. Scrape down the sides if needed and blend briefly again.

4. Pour the batter into a bowl, cover it with plastic wrap, and let it rest for 10–15 minutes.

We watch the surface closely—the tiny bubbles that form are essential for the holes that make Baghrir unique.

Step 2: Heat the Pan

1. Place a small nonstick or crepe pan on medium heat.

2. Let it heat evenly. We usually don’t oil the pan, but if there’s any residue, lightly wipe it with a paper towel.

Tip: Every pan heats differently. If the first pancake browns too fast, we lower the heat slightly.

Step 3: Cook the Pancakes

1. Stir the rested batter gently.

2. Pour slowly into the pan, letting it spread naturally into a circle. We do not swirl the pan like regular crepes.

3. Cook on one side only for 1–2 minutes. The surface should solidify, and tiny holes appear all over.

4. Test gently—the pancake should feel spongy but not sticky.

5. Transfer to a clean towel to cool.

We repeat with the remaining batter, adjusting heat as needed. Let the pancakes cool completely before stacking to avoid sticking.

Step 4: Serving Baghrir

Baghrir tastes amazing with:

- Melted butter and honey syrup

- Jam, fruit spreads, or nut butters

Storage tips:

- Plain Baghrir: Wrap in plastic and keep at room temperature for up to 2 days.

- Pancakes with toppings: Store in the fridge.

- Freezing: Place sheets of plastic wrap between pancakes and freeze for 2–3 months.

We love having these ready for a quick breakfast or snack—they’re so versatile!

Step 5: Tips for Perfect Pancakes

- Batter consistency: Should be thin and creamy. If bubbles aren’t forming, add 1–2 tablespoons of water and let it rest a few more minutes.

- Pan choice: Small nonstick or crepe pans work best. Some Moroccan cooks dedicate a pan just for Baghrir.

- Cooking speed: For faster batches, use 2–3 pans at once.

- Size variation: Small pancakes are great for tea or snacks, while bigger ones are perfect for breakfast.

With these tips, we can get the classic spongy texture every time.

Enjoy the Magic

Making Baghrir isn’t just cooking—it’s creating a little Moroccan magic. We get soft, airy pancakes full of holes, ready to soak up honey, syrup, or spreads. Once we understand the batter and the pan, success is almost guaranteed. Lykkers, let’s try making Baghrir together and enjoy these delightful pancakes with family and friends. They’re light, delicious, and a true treat for any morning or afternoon!