Beghrir

Rachel Egan 0 Comments
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Beghrir

Author: Rachel Egan Cuisine:
Difficulty: Beginner Prep Time 20 mins Cook Time 5 mins Rest Time 5 mins Total Time 30 mins
Servings: 12

Description

Small, spongy, and holey pancakes made from a mixture of yeast, semolina, and regular flour. 

Ingredients

Instructions

  1. Make the Batter
    1. Mix the semolina, flour, salt, sugar, and baking powder in a mixing bowl.
    2. In a blender or food processor, add the lukewarm water and yeast then blend on low. Once the water and yeast have mixed, gradually add the dry ingredients.
    3. Blend for a full minute or until very smooth. The batter should be thin, similar to crepe batter.
    4. Pour the batter into a bowl and cover. Let the batter rest for 10 minutes or until the top of the batter is light and a bit foamy.
  2. Cook the Beghrir
    1. Heat a small non-stick skillet over medium heat. Stir the batter and then use a ladle to pour batter into the hot skillet. No oil or butter needed! The trick is to pour slow and not swirl the pan, as you would a crepe. If the batter seems thick and does not pour, you can always add more water. 
    2. When the beghrir has changed color/is no longer wet and bubbles appear throughout, the beghrir is cooked! No need to flip, it cooks on one side. This takes about 2 minutes. 
    3. While making more, transfer the hot beghrir to cool (onto wax paper, cooking towel, etc). Once cooled, they can be stacked but make sure to cool first. 
Keywords: pancake, dessert, Morocco
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