Moroccan Crepes and a Flair for Rebellion

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“Mother especially disliked the idea of a fixed lunch hour. She always was the last to wake up, and liked to have a late, lavish breakfast which she prepared herself with a lot of flamboyant defiance, beneath the disapproving stare of Grandmother Lalla Mani. She would make herself scrambled eggs and baghrir, or fine crepes, topped with pure honey and fresh butter, and, of course, plenty of tea.”  from Dreams of Trespass: Tales of a Harem Girlhood by Fatima Mernissi

I have already posted this as part of a larger quotation when I made my Berber Omelette.  I am revisiting this again because baghrir are so delicious, it would be worth annoying your husband, or your mother-in-law, sister-in-law, uncle, or anyone in order to enjoy them in peace.

1.5 cups semolina flour

1.5 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 packet of yeast

4.5 cups warm water

1 egg

Butter and Honey

Blend all ingredients together and then run through a food processor or blender for about 30 seconds, or until smooth.  Cover the bowl with a towel and place somewhere warm for 30 minutes.  Heat a little butter on a flat skillet over medium heat.  Pour the batter as you would for regular pancakes, the difference being that you only cook the crepes on one side.  You will know they are done when the steam stops coming off them and the sides start to curl up a tiny bit.  Remove from heat, but keep warm.  In a skillet with high sides, melt together as much butter and honey as you think you will eat in one sitting (I used 2 tbsp of each for 2 people).  You can take each crepe and dredge it through the hot butter and honey before serving it up on the plate.

This recipe makes a lot of leftovers which I brought to work.  I just threw some butter and honey in a tupperware, heated it in the microwave, and let my coworkers spoon out what they wanted, which also worked just fine.

These crepes are lacy, delicate, and delicious.


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Filed under Books, Cooking and Reading, Food, Moroccan Food, Recipes

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