Have you heard of Baghrir? Yes? good! No? We’ll fix that!
Baghrir is a sort of spongy pancake with many holes. It’s usually served with an oozing combination of warm honey and butter. In Fes, we like to add orange blossom water to this mix (of course!).
For some reason, baghrir has got a funny French translation: “crêpe a 1000 trous” (the 1000 hole’s pancake)..I still wonder if anyone has ever counted them..What if you get 999, can they still be called so? It’s worth knowing that a single unit of Baghrir is called “Baghrira“.
|Trying to take a picture but the little baby’s hand were faster
More about baghrir and its basic recipe can be found in my previous post over here. It’s also one of the must-serve recipes during Ramadan, either during Iftar or So’hour.
The more holes baghrir has the better.. It’s actually a signature of success to have as many holes as possible.
|It’s not a good baghrir if you don’t get multiple distinctives holes.
Today’s baghrir is a modern version which has eggs and milk. It’s a sort of American pancake meets crumpet. Not only that! I’m pooring orange juice on it. Heaven!
In the last 4 years or so, I’ve seen some creative women in Morocco adding colours to the batter. they even added cocoa powder to it..
You can make small or big baghrir (anywhere between 12 to 26 cm). Like I mentioned in my previous post (no seriously, you have to go back to it for more details about a successful baghrir).
Make sure you use a non-stick pan that is only dedicated for pancakes or crêpes.
I’m sending this post to Susan’s yeastspotting at wildyeast.com.
Makes 30 * 18 cm baghrirs
Prep: 5 min – cooking: about 2 min/baghrir
- 350 g of fine semolina
- 150 g of all purpose flour
- 180 ml of milk, lukewarm
- 500 ml of water, lukewarm
- 1 egg
- 1 tbsp of instant dried yeast
- 1 tbsp of baking powder
- A good pinch of sugar
- A good pinch of salt
To serve (approximate)
- 1 tsp of honey/baghrir
- 1 tsp of butter/ baghrir
- 1 tbsp of fresh orange juice/baghrir
|One baghrir with a thin edge (tp)and another one with a thicker
edge (bottom), A matter of preference.
Dilute the yeast and the sugat in 4 tbsp of water and stir. Set aside for 1 minute.
Place all ingredients in the bowl of mixer and mix for 3 to 4 minutes until it looks smooth. You may use an egg beater for the same job but then keep incorporating the air for about 5 min then strain the mix.
Transfer to an appropriate bowl and cover. It should rise and make bubbles. Depending on the temperature in your kitchen, this step can take anywhere from 1 hour to 4 hours (I leave it for a minimum of 3 hours in an 18 degrees C temperature).
Gently mix the batter with a manual egg beater or a ladle.
Heat a nonstick skillet over medium heat. Lightly oil it with the tip of a kitchen tower/paper.
Use a smal ladle to pour the batter into the pan: make sure you start from the middle and then tilt the pan so the batter goes around to cover all the flat surface. Alternatively, you can QUICKLY use the back of the ladle to spread the batter but do it ONLY once and at the very beginning.
Allow a few seconds of cooking until all the bubbles are showing. Cook baghrir for about 2 minutes from one side. In case you see an uncooked spot, just flip it over for a second (literally). and take it off the heat.
|This baghrir comes is the result of 4 hours rest..Nothing beats slow fermentation.
|How many holes can you count (including the hidden ones)?
If the pan becomes fuming hot, reduce the heat and keep it away from the source and bring it back with it’s just hot enough to take another ladle of batter.
The Baghrira is ready when it looks lightly browned from underneath.
|The same batter gives different results depending on how long it’s
been resting and bubbling: 1 is the best, 3/4/5 are good while 2 is not
Place each Baghrira on a clean kitchen cloth making sure not to overlap then when still hot. If you have a small work surface, you may only overlap the edges but not the centers.
Serve slightly heated and drenched with a warm honey and butter mixture. Add the orange juice on top.
Consider serving baghrir with a nice scoop of vanilla ice-cream to a nice dessert..Yummy!
Freeze the rest of plain baghrir like so (see below):
On a low heat, melt the butter, add honey and give it about 30 seconds. Just when you see honey becoming runny, add the orange juice.
Let simmer for another minute.
Take one baghrira with your fingers, dip the top (with holes) into the orange sauce and pick it up instantly (or it will soak too much sauce and might fall apart). Place the baghrir in a big plate, slightly overlapping each other.
|How to handle baghrir with its sauce the traditional way: The front of baghrira goes first into the sauce and get picked instantly
If you are worried you will end up with a lot of sauce, use a saucer to pour it over the front side of baghrir and use the back of a spoon to spread it over. You may also use a brush for that.
Do not forget:
- To use a non-stick pan dedicated to pancakes and nothing else.
- To give baghrir time to develop bubbles.
- To cook baghrir on low heat and to make sure the pan is not fuming hot.
- Not to cook baghrir from 2 sides.
- Not to overlap the cooked baghrir unless they’re completely cooled
- To warm baghrir before you add the honey mix.
I feel sad knowing that Serena
june event about Moroccan food will be over today. This will be my last participation in their wonderful “La via del sapori