Affectionately called "thousand-hole crêpe," these are really named "baghrir." Cooking the baghrir will likely take a few tries to get the hang of it; treat it like a crêpe, making sure the batter is thin enough and the pan hot enough so you can swirl it around a bit when you pour it. —Rae
Test Kitchen Notes
If you're the kind of person who's always been afraid to make crepes from scratch, this recipe is for you! The semolina flour contributes a sturdiness that makes them very easy to work with. The best part? No flipping required!
The yogurt and spiced fruit compote are a warmly satisfying accompaniment. All the components can be prepared the night before, meaning a fancy breakfast is at your fingertips any day of the week! —Jen Barthell
about 10 baghrir
For the baghrir:
1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
sugar (I used turbinado, but any sugar is fine)
Unsalted butter, for cooking
Yogurt, for serving
Toasted chopped walnuts, for serving
Honey, for serving
For the compote:
dried apricots, chopped
orange zest, optional
orange juice, optional
chopped nuts (I used walnuts because that's what I had, but I imagine whole pine nuts would be incredible. Chopped almonds or pistachios would also be delicious!)
In a large mixing bowl, whisk together semolina, flour, yeast, baking powder, salt, sugar, and milk for the baghrir. Transfer to a blender, and blend for around three minutes; it should be a smooth and relatively thin batter, like that of a French crêpe. Cover and move to the fridge for an overnight rise.
The next day: pull your batter out of the fridge and make sure it's the desired consistency. It likely will have thickened a bit during fermentation; simply add a tablespoon of water at a time and whisk or blend until it's easily pourable. I ended up adding 5 tablespoons. Allow the batter to rest as you work on the compote.
In a sauce pan, pour boiling water over the chopped dates and apricots. Cover with a lid, and let soak for 20 minutes.
Add the rest of the ingredients for the compote to the pot and simmer for 25 to 30 minutes, or until liquid has mostly evaporated and it has become viscous and syrup-y. Remove from heat.
Heat a non-stick skillet over medium-low heat and melt a dab of butter. Once hot, pour in batter about 1/3 cup at a time, and swirl the pan around to get a thinner coating of batter; these are crêpes, not pancakes! You want a very pale bottom and a just-cooked, sponge-y top. Once the surface is dry, transfer to a plate and cook off the rest.
Spread a layer of yogurt on top of the crêpe and spoon compote on top. Drizzle with honey or add crushed walnuts if you desire, and serve.