Beghrir made with semolina and wholemeal flour

I really like beghrirs, those rolled pancakes found in the Maghreb countries with several recipes using egg or not, flour or semolina, whatever the choice these pancakes remain easy to prepare and delicious!

Today I'm sharing two recipes: one with durum wheat semolina and no added flour, resulting in beghrirs that are both light and fluffy! The other uses whole wheat flour, giving us crepes with holes.

Beghrir made with durum wheat semolina

• 500g of fine semolina
• approximately 950 ml of lukewarm water
• a pinch of salt
• 1 sachet of baking powder
• 1 tbsp fresh baker's yeast
• 1 sachet of vanilla sugar
• 1 tablespoon of sugar

Preparation :

Start by mixing the dry ingredients, add the warm water, mix with a whisk, then blend everything well in a blender or with an immersion blender.

Cover and let the dough rest for a little over an hour up to an hour and a half.

Heat a non-stick pan and start cooking the crepes over medium heat. Do not turn the crepes over; they should cook on one side only. They are ready when the entire surface is dry.

Place the beghrir separately on a clean cloth and let them cool.

Serve them drizzled with a mixture of butter and melted honey, accompanied by a good glass of tea.

Wholemeal beghrirs

• 350g of whole wheat flour
• 600 ml of lukewarm water
• 1 sachet of baking powder
• A pinch of salt
• 1 tablespoon of sugar
• 1 teaspoon of baker's yeast

For the preparation, follow the same steps as for semolina beghrirs.

Video associated with this recipe