Baghrir, Moroccan Crepes with a Thousand Holes
Baghrir, thousand-hole pancakes
You’re probably familiar with baghrirs, the thousand-hole pancakes of Maghreb cuisine. This recipe is found in Morocco,Algeria, and Tunisia. In some parts of Morocco, they’re called Khringo.
The baghrir are extra soft and spongy and do not harden even after several days in the refrigerator. If you like crepes or pancakes you’ll be adding baghrirs to your recipe book.
The baghrir , like the msemens are popular pancakes in most North African countries. They can be found on breakfast tables or as a snack tables often served with honey, butter or amlou, a south moroccan spread.
Thousand-hole Moroccan pancakes ,one of meals to break the daily fast after sunset during the month of Ramadan. We serve them with mint tea, but also with coffee.
As it cooks, so many small holes are shaped on the top side of the baghrir, hence its name ” thousand-hole pancake“.
This recipe for crepe thousand holes is super easy to make baghrir, a recipe that you can not fail. What I like most is that you don’t have to let the dough rise, you can prepare them very quickly and they bake very quickly too. It’s so beautiful to see all those small holes magically appearing .
This is a recipe to make with your kids, they’ll be amazed. Drizzled with honey and butter, they’re a delight. You can top them with jam or spread paste if you like. This is a recipe that is often made during Ramadan.month of fasting for Muslims. 
Table of Contents
Tips for successful baghrir
Please note that the fine semolina used to make baghrirs is a fine durum wheat semolina and not couscous semolina. not to be confused. It’s like the semolina used to make makrouts, but more fine.
Semolina for baghrir
Depending on the country and brand, the semolina grain may be more or less finer. Here is a brand that you can find in any supermarket around the world.
Lukewarm water here,refers to water that is slightly warm but not hot enough to cause discomfort or burning when touched by your finger. a hot water will destroy the action of the yeast.
Use a small frying pan for pancakes like mine, or choose a pan the same diameter as the baghrirs you want. strongly suggest that you dedicate this pan exclusively for the baghrir. don’t use it for omelet or anything else .
Of course, you can use a large frying pan and put as much paste as you like in the center. The dough will spread slightly.
As you cook the pancakes, keep stirring the paste from time to time before use.
I use a blender to mix the dough. In this recipe, a blender is essential for the success of your crepes thousand holes.
By default, you can replace it with a hand blender ,
If you have lumps, don’t panic, pass the dough through a sieve.
If you’re worried about the semolina forming a block around the food processor blade, mix all the ingredients in a bowl before pouring them into the blender.
Video recipe
Baghrir easy – small pancakes with a thousand holes
Baghrirs, Moroccan thousand-hole pancakes
Difficulty : very easy
Ingredients for making baghrirs
NB: You can print out the recipe-card below.
For about fifteen small pancakes 12 cm holes (4.7 in).
The number of baghrir depends on the frying pan used.
- 300 g (10.6 oz) very fine or fine semolina (not couscous semolina)
- 125 g (4.4 oz) flour
- 630 ml (21.3 oz) warm water
- a pinch of salt
- 1 level teaspoon fresh or dried baker’s yeast
- 1 teaspoon caster sugar
- 2 baking powder of 7 g each or one of 11 g
How do you make pancakes thousand holes?
1. Dilute the baker’s yeast with a little water taken from 630 ml (21.3 oz).
2. Pour the remaining water into a mixer and add the diluted yeast. If using dry yeast, add it after the flour.
3. Add the semolina, salt, sugar and flour. Blend well until bubbles form.
4. Add the baking powder and give a final stir.
5. Blend well until bubbles form and obtain a smooth batter.
6. Wait no longer than 10 to 20 min to start cooking. You can bake them immediately after you have finished preparing the dough.
7. Heat your frying pan and pour in a small ladleful of paste. The paster should just cover the surface of the pan (a thin layer). Don’t use too much dough or the baghrirs will be too thick.
I use a small 14 cm (5.5 in) frying pan. These pancakes can only be cooked on one side. When all the holes have formed and there’s no more raw batter on top, your crepe is ready.
8. put them on a towel or paper-towel to cool. keep cooking your thousand-hole pancakes.
9. After every 3 pancakes, cool the pan under running water and continue cooking.
Even if it´s not necessary, it increases your chances of success baghrir is rather capricious, like macaroons but with this recipe, you won’t fail.
Baghrir, Moroccan spongy pancake
INGREDIENTS
- For about fifteen small pancakes with a thousand 12 cm holes (4.7 in)
- The number of baghrir depends on the pan used.
- 300 g (10.6 oz )very fine or fine semolina (not couscous semolina)
- 125 g (4.4 oz )flour
- 630 ml (21.3 oz) warm water
- a pinch of salt
- 1 level teaspoon fresh or dried baker's yeast
- 1 teaspoon caster sugar
- 2 baking powder of 7 g each or one of 11 g
PREPARATION
- Dilute the baker's yeast with a little water taken from 630ml (21.3 oz).
- Pour the remaining water into a mixer and add the diluted yeast.
- If using dry yeast, add it after the flour.
- Add the semolina, salt, sugar and flour.
- Blend well until bubbles form and you obtain a smooth batter.
- Add the baking powder and give a final stir.
- Strain through a fine sieve to remove any lumps if present.
- Wait no longer than 10 to 20 min to start cooking.
- You can bake them immediately after you have finished preparing the dough.
- Heat your frying pan and pour in a small ladleful of paste.
- The paster should just cover the surface of the frying pan (a thin layer)
- Don't use too much batter or the baghrirs will be too thick.
- I use a small 14 cm (5.5 in)frying pan.
- These pancakes can only be cooked on one side.
- When all the holes have formed and there's no more raw batter on top, your Moroccan spongy pancake is ready.
- Put them on a towel or paper-towel to cool.
- keep cooking your thousand-hole pancakes.
- After every 3 pancakes, cool the pan under running water and continue cooking.
- Even if it´s not necessary, it increases your chances of success. Baghrir is rather capricious, like macaroons but With this recipe, you won't fail.
Thank you for visiting my baking blog of easy and foolproof recipes and your comments.
Recipe created and written by Rachida.