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Baghrir Marocain

La crêpe mille trous ou baghrir بـغـريـر terme arabo berbère utilisé en algérie au maroc et en tunisie est une crêpe faite à base de semoule de farine.
Baghrir marocain. 2 slowly add warm water and keep mixing until the batter has a liquid consistency. I loved the sweet and buttery taste of it and what i love the most was the fact that this pancake even served cold still. This is a result of yeast in the batter which causes hundreds of bubbles to rise and break on the surface of the beghrir while it cooks.
7 the baghrir is done when the surface looks dry and does not feel wet anymore. Do not stack the baghrir one on top of each other or they would stick. I was introduced to it at a very young age thanks to my mom and instantly fell in love with it.
Similar crepes are also known throughout the middle east as atayef or katayef although this version is filled with walnuts dates shredded coconut or even cheese after being cooked and before being deep fried. Preparing the honey butter syrup. 8 place the baghrir on a flat surface in a single layer preferably on a clean cloth.
Do not flip baghrir is cooked on one side only. Baghrir has a delicate texture it feels light and tender and in my opinion the most special thing about it is the unique topping pancake combination we experience while. Baghrir variants around the world.
Depending on where the baghrir comes from there will be various traditional toppings. Baghrir is most commonly known as the thousand holes pancake sounds like an exotic 1001 nights desserts no. Known as baghrir in morocco and mille trous in france which literally translates to thousand holes this pancake is a keeper.
Substitute rosewater flavor if you prefer. Semolina gives these exotic yeast pancakes a light lacy texture and the thousands of tiny holes catch the sweet honey and butter sauce with optional orange blossom. Well i think baghrir is just the coolest of the pancakes.
Source : pinterest.com