French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
“The thousand-hole crêpe” is the nickname given to baghrirs, owing to the many small cavities of one or two millimetres that appear on the upper side. The more holes there are on the crêpe, the more successful the baghrir.
The baghrir, which bears a striking resemblance to a pancake, is a Berber crêpe originating from North Africa, made from semolina, flour, yeast and salt.
Served hot, soaked in melted butter and honey, the baghrir is a great favourite during festivals such as Eid or for breaking the fast during Ramadan.
The recipe below is very easy to make, and you can even cook it as a family.
The ingredients required:
The first step is to dissolve the baker’s yeast in a little lukewarm water. Set the mixture aside and, in a large bowl, mix the flour, semolina, baking powder, vanilla sugar and salt.
Then add the diluted baker’s yeast and the rest of the lukewarm water. Once mixed, cover the batter and leave it to rest for an hour.
Baghrirs are cooked without any fat and over a medium heat. For this, there is nothing better than our Roller Grill professional crêpe machines. Once your frying pan or crêpe machine is hot, pour in a ladleful of batter and spread it out.
After a few minutes, small holes appear on the surface. There is no need to flip the Baghrir over — it is cooked on one side only. When the entire surface is covered in holes, it is ready!
Then serve your crêpes piping hot and enjoy them.
At breakfast or snack time, served with a mint tea, top your baghrirs however you wish.
Here are a few ideas: toasted chopped almonds, acacia honey, melted butter, chocolate spread or even olive oil.
Like French crêpes, baghrirs can be enjoyed as an afternoon treat or for breakfast, mostly with sweet accompaniments. Both types of crêpe make for warm, indulgent moments. But baghrirs are much smaller, have holes and are not folded before being eaten.
If you want to make baghrirs in record time, the solution is to use a machine such as a thermomix, for example, which blends all the ingredients at lightning speed!
A baghrir with no resting time means the batter is mixed and cooked straight away. For this, you will need 400g of fine or extra-fine durum wheat semolina, 100g of T55 flour, 5g of salt, 1 tablespoon of sugar, 3 g of baker’s yeast, 1 whole egg, 2 tablespoons of oil, 1 sachet of baking powder, 1 tablespoon of white vinegar, and around 700 ml of lukewarm water. Simply mix everything together and cook as explained in the recipe earlier in this article.
For baghrirs without baker’s yeast, here are the ingredients required: 450ml of lukewarm water, 250g of wholemeal flour, 15 g of white flour, 20g of baking powder, 5g of caster sugar and 1 pinch of salt.
If you wish, you can quite easily leave out the baking powder and replace it with baker’s yeast, which will work just as well.
To store your baghrirs, cover them with cling film and place them in the refrigerator. They will not harden in the refrigerator, even after several days. To keep their flavour at its best, eat them within 2 to 3 days, ideally.
To make sure your baghrirs turn out right, here are three tips:
It is perfectly possible to replace the wheat flour with a wholemeal or semi-wholemeal flour, such as T110 semi-wholemeal flour.
Traditionally, baghrirs were made with durum wheat semolina, and flour was often added for extra lightness.
For gluten-free baghrirs, here are the ingredients you will need: 2 tsp of chia seeds, ½ tsp of baker’s yeast, 400 ml of plant-based milk, 300 ml of water, 50 g of rice flour, 50 g of buckwheat or chickpea flour, 90 g of maize semolina, 1 tsp of salt, 1 tsp of brown sugar (for a sweet version), 5 g of baking powder and coconut oil for cooking.
