Baghrir (Thousand-Hole Crêpes)

Name: Baghrir (Thousand-Hole Crêpes)
Total time: 120 s
Yield: Makes 8 to 9 crêpes
Ingredients: 1/3 cup all-purpose flour (40 grams); 1/2 cup fine semolina (70 grams); 1 1/2 teaspoons fresh yeast or 1/2 tablespoon active dry yeast; 1/2 tablespoon baking powder; 1 pinch salt; 3/4 cup warm water, more or less (180 ml)

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

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Ingredients

2 min

Makes 8 to 9 crêpes

1/3 cupall-purpose flour (40 grams)
1/2 cupfine semolina (70 grams)
1 1/2 teaspoonsfresh yeast or 1/2 tablespoon active dry yeast
1/2 tablespoonbaking powder
1 pinchsalt
3/4 cupwarm water, more or less (180 ml)

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Steps

2 min

1

In a mixing bowl, add the flour, both types of yeast (no need to dissolve the fresh yeast if crumbled), and baking powder.
2

Pour in the warm water. Blend well using an immersion blender.
3

Let the batter rest for 30 minutes at room temperature. The batter should become thick.
4

Heat a lightly oiled skillet, using a paper towel to spread the oil.
5

Pour a small amount of batter into the skillet. Do not overcook; cook the crêpe on one side only. Once you see small holes forming and the surface looks dry, remove the crêpe and place it on a clean towel. Cover.
6

Let cool. Enjoy these baghrirs with a mixture of honey and butter.