Moroccan Baghrir

Moroccan Baghrir, also known as 'thousand holes pancakes', are light and spongy crepes made from semolina and yeast, perfect for soaking up honey or syrup. This Kosher Moroccan brunch dish is not only delicious but also a unique way to enjoy traditional flavors.

Ingredients

• semolina - 100 grams
• all-purpose flour - 50 grams
• active dry yeast - 1 teaspoon
• baking powder - 1/2 teaspoon
• sugar - 1 tablespoon
• salt - 1/4 teaspoon
• warm water - 300 milliliters
• olive oil - for greasing the pan

Steps

1. In a mixing bowl, combine semolina, all-purpose flour, active dry yeast, baking powder, sugar, and salt.
2. Gradually add warm water while whisking to form a smooth batter. The batter should be somewhat runny.
3. Cover the bowl with a clean cloth and let it rest in a warm place for about 20 minutes, allowing it to rise and bubbles to form.
4. Heat a non-stick skillet over medium heat and lightly grease it with olive oil.
5. Pour a ladleful of batter into the skillet, spreading it into a round shape. Cook for about 2-3 minutes until bubbles form on the surface and the bottom is lightly golden.
6. Remove the baghrir and place it on a plate. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve warm with honey, syrup, or jam.

Nutrition

• Calories: 190
• Protein: 5 g
• Carbs: 38 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 230 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Rich in complex carbohydrates, providing sustained energy.
• Contains dietary fiber, aiding in digestion.

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