Moroccan
⭐ Highly Rated
25 minmedium
MoroccanBreakfast
Recipe Story
origins & traditionsBaghrir are ethereal sponge crepes distinguished by their signature honeycomb surface of tiny holes that form during cooking. This version pairs the light, tender crepes with amlou, a traditional Amazigh spread made from roasted almonds, walnuts, and precious argan oil, sweetened with golden honey. The combination creates a harmonious balance between the delicate, slightly tangy crepes and the rich, nutty cream. Each bite offers textural contrast and deep, satisfying flavors that have sustained Moroccan families for generations. This dish represents the perfect marriage of simple technique and complex flavor, making it ideal for leisurely weekend mornings or special breakfast gatherings.
Instructions
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In a large mixing bowl, combine 2 cups flour, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon yeast. Whisk together until evenly distributed.
In a separate bowl, beat 2 eggs thoroughly. Add 2 1/2 cups warm milk and continue whisking. Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps. The batter should be thin and pourable, similar to crepe batter.
Cover the bowl with a clean kitchen towel and let rest at room temperature for 15 minutes. The batter will become slightly bubbly and foamy.
While batter rests, prepare the amlou cream. In a food processor, combine 1/2 cup toasted almonds, 1/4 cup walnuts, 3 tablespoons honey, and 3 tablespoons argan oil (or substitute olive oil). Process until smooth and creamy, about 2-3 minutes, scraping down sides as needed.
Heat a non-stick skillet or crepe pan over medium heat. Do not grease the pan - baghrir are traditionally cooked without oil.
Pour 1/4 cup of batter into the center of the hot pan and immediately tilt to spread into a 6-inch circle. The surface should begin forming tiny holes within seconds.
Cook only on one side until the entire surface is covered with holes and the top appears dry, about 2-3 minutes. Do not flip. Remove to a plate.
Repeat with remaining batter, stacking cooked baghrir on top of each other to keep them soft and pliable.
Serve warm baghrir with the amlou cream spread generously on top, allowing it to seep into the signature holes.
Baghrir with Amlou Walnut Cream
4.5 (75)
Traditional thousand-hole crepes served with rich argan oil, almond, and walnut cream, creating a luxurious breakfast experience that celebrates the flavors of North Africa.
medium
35 min
4 servings
Ingredients
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Crepe Batter
- 2 cups flour, sifted
- 2 pieces eggs, beaten
- 2 1/2 cups milk, warmed
- 1 tablespoons honey
- 1 teaspoons salt
Amlou Cream
- 3 tablespoons olive-oil
- 3 tablespoons honey
Optional Garnish
- 1/2 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•Chef Notes: The key to perfect baghrir is achieving the right batter consistency - it should flow easily but not be watery.
•If your batter is too thick, the holes will not form properly; add a tablespoon of milk at a time to thin.
•The pan temperature is critical: too hot and the crepes will cook too quickly without forming holes; too cool and they will be dense.
•Always cook baghrir on one side only - the holey side is the top and should never touch the pan.
•For authentic flavor, seek out argan oil from specialty stores, though high-quality olive oil makes an acceptable substitute.
•You can prepare the amlou cream up to a week in advance and store refrigerated.
•For variations, try adding orange blossom water (1/2 teaspoon) to the batter for floral notes, or substitute hazelnuts for walnuts in the amlou.
•Baghrir batter can be made the night before and refrigerated, but bring to room temperature and stir well before cooking.
