Baghrir, Algerian Pancakes, Crêpes Algérienne

My maman made baghrir with 100% semolina flour. Other cooks use a combination of semolina and all purpose flour which produces more holes and a lighter pancake. Some versions do not contain eggs. I'll do a photo tutorial of those too. But my preference is for the way my maman made it, so I present her recipe first.

I think of Algerians more than other Maghrebis as having a preference for breads, cakes and crepes made from 100% semolina flour.

Ingredients:

1 kg of semolina flour
1 kg de semoule

6 eggs
6 oeufs

1 liter of tepid milk (a liter is 4.23 cups)
1 litre de lait tiede

1 liter of tepid water
1 litre d'eau tiede

2 packets of yeast dissolved in tepid water
14 gr de levure

1 tablespoon of salt
1 cuillere a soupe de sel

Olive oil for cooking
Huile d'olive

Syrup:

1/2 cup of honey
1/2 tasse de miel

1/2 stick of butter
60 gr de beurre

Melt the butter in a pan, add the honey and heat through.

(or you can simply butter the crepes and sprinkle with sugar)

Method:

1) Put the flour in a bowl, add the salt, eggs and milk. Blend with your hands to combine the ingredients. Add the yeast. Slowly add the water, you might not need all of it or you may need more. When the batter is loose enough you can use a whisk to break up any lumps. The consistency of the batter should be as shown. Otherwise the holes will not form when cooking and the crepes will be rubbery.

2) A ladle that holds 1/2 cup of batter is good for an 8" skillet. Heat the skillet with a bit of olive oil until it starts to smoke, ladle in the batter and smooth out the crepe with the back of the ladle. The pan must be hot otherwise the holes will not form. If the holes do not form your batter is either too thick or the pan is not hot enough. Making baghrir takes a bit of practice.

The bottom should be golden like this

Flip the crepe and cook for just a couple of minutes.

The top is barely colored.

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Comments

[Djamal]

Salam,

Chapeau et bravo pour ce superbe travail. Votre coup d'oeil m'épate. Le blog est formidable et le sujet proposé trés original. Toutes mes félicitations.
A mon tour de vous convier à visiter mes blogs. L'un sur Alger centre: http://biladi02.skyblog.com/
et un autre sur la Kabylie : http://djamalh.skyblog.com/
Merci de me laisser un message et pourquoi pas, de mentionner mon blog parmi la liste de vos préférés.Salutations. Djamal d'Alger

[Rachel]

Thanks for the recipe. I really enjoyed making it. I obtained the Moroccan version from my in-laws, which does, in fact, use a lot more flour than this one. They also let it rise for two hours-- I wonder if that contributes to the more bubbly surface. Both recipes were great during Ramadan.

[AnneE]

me too
perfect at this time

[Elvira]

I like very much these crepes!

[Matt]

Looks delicious. That's interesting that semolina flour is the flour of choice. While we can get semolina flour here in the States, it isn't too prevalent, and often costs more than more popular flours. Thanks for sharing,

Matt