Modern Moroccan baghrir with orange sauce
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|
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.
|This baghrir comes is the result of 4 hours rest..Nothing beats slow fermentation.|
|How many holes can you count (including the hidden ones)?|
|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
- 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.