Beghrir

Ingredients

Instructions

1. 1

   Measure all ingredients. Put the fine semolina, plain flour, instant yeast, baking powder, and salt into a blender or mixing jug. Add the warm water and egg.

2. 2

   Blend for 30-45 seconds until completely smooth and slightly foamy. The batter should be thin, like heavy cream; blending helps create the characteristic tiny holes. Leave the batter to rest for 10 minutes so the semolina hydrates and the yeast starts working.

3. 3

   While the batter rests, gently melt the butter with the honey in a small saucepan or microwave-safe bowl. Stir until fluid and combined; keep warm for serving.

4. 4

   Heat a non-stick skillet or crêpe pan over medium heat. Stir the batter once very gently. Pour a small ladleful of batter into the dry pan to make a pancake about 12-14 cm wide. Cook on one side only until the surface is full of holes and completely set, about 1 1/2 to 2 minutes. Do not flip and do not grease the pan, or the holes will not form properly.

5. 5

   Repeat with the remaining batter, adjusting the heat as needed so the pancakes set without browning too much underneath. Stack them loosely on a clean towel to keep soft.

6. 6

   Serve the beghrir warm, spooning the honey butter generously over the top so it soaks into the holes.

Nutrition per serving

Notes

• •If the batter thickens too much while standing, stir in 1-2 tablespoons of warm water.
• •A properly heated dry pan is key: too cool and few holes form; too hot and the bottom browns before the top sets.
• •Beghrir are often served for breakfast or with mint tea.
• •For best texture, serve as soon as possible after cooking.

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