beghrir - moroccan crêpes

A simple recipe for a most delicious Moroccan version of crêpes. They can be eaten for breakfast or as desert with some fresh fruits.

INGREDIENTS FOR ABOUT 20 Beghrir

-One and a quarter cup of milk – very warm but not boiling

-One and a quarter cup of lukewarm water – you can also use “naturally sparkling water” to make for extremely light Beghrir

-Two and half cup of flour – I generally divide that amount into whole wheat and white flour

-One and half teaspoon (30 gr) of Baker’s Yeast

-Two eggs – well beaten

-A pinch of salt

PREPARATION

1-Mix the milk with the water

2-Add the flour and the yeast and mix until well diluted

3-Add the beaten eggs and the salt and mix well 

4-Let it stand covered with a cloth for at least one hour

5-Pour half a ladle into a non-stick pan, over medium heat. Let it cook until there are bubbles on top –it should look like a thick towel. Do not turn over.

SERVING

-Beghrir can be kept in a kitchen towel then covered with plastic (a zip lock bag is fine) in the fridge to be use the next day, or in the freezer to be used when needed.

-Heat up honey in a large pan, dip the beghrir then place on a serving plate.

-Accompany with fresh fruit. Excellent with orange quarters.