Beghrir (Moroccan Pancakes)

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“Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.”


  • 375 g of fine durum semolina 1/2 teaspoon active dry yeast
  • 50 cl of lukewarm water
  • 1 teaspoon salt
  • 1 teaspoon baker’s yeast
  • 1 sachet of baking powder


  • 6 tablespoons butter
  • 3/4 cup honey
  • 1 teaspoon orange-flower water, or to taste (optional)


Prep 10 m Cook 35 m Ready In 1 h 20 m
  1. Blend all the ingredients in a blinder for 3 minutes, marking a pause of 10 seconds.
  2. Pour the resulting dough into a bowl and let it stand 15 minutes, small bubbles will form on its surface.
  3. Heat a non-stick frying pan, add the equivalent of a small ladle of dough and cook the pancake over medium heat.
  4. The pancake is cooked when the whole surface is covered with small regular holes.
  5. Retirer la crêpe, essuyer la poêle et recommencer l’opération jusqu’à épuisement des ingrédients.
  6. To serve: in a saucepan over low heat, melt 100g butter, 200g honey and 3 tablespoons fresh cream. Emulsify the mixture by whisking with a fork. Pour into a gravy boat and keep warm until serving.

Nutrition Facts

Per Serving:calories 454;fat 14.5 g; carbohydrates 74 g; protein 9.5 g; cholesterol 96 mg; sodium 676 mg .

User Review
5 (11 votes)

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