Beghrir (Moroccan Crepes With A 1000 Holes)


Adopted from Maroc Mama’s,  Beghrir with Nutella and Wild Raspberries .

I have been making Beghrir crepes for years. It is one of my most favourite foods and my family loves them!

I recently tried this recipe and  I loved the results , it is simple and the crepes came out so fluffy and delicious.

I substituted whole spelt flour for same suggested amount of AP flour . I also added a teaspoon of vanilla  to remove the unpleasant egg smell.

Beghrir are the kind of crepes you make on week ends, as they take some time. But believe me, they are  worth the effort.

To make Beghrir  (Moroccan Crepes With A 1000 Holes) you’ll need:

2 cups fine semolina
1 cup whole spelt flour
1 tbsp dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon raw  sugar
1 large egg

1 tsp pure vanilla extract
1 cup (3 %) milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch


– Mix all ingredients in a blender and process for about 1 minute, pour batter into a large glass bowl.

– Cover with a plastic wrap and let rest for 30 minutes. Here is how the batter looks like after 30 minutes.

Beghrir batter

– Original Beghrir recipes do not call for buttering the skillet, so I did not , just use a good quality non stick skillet.

– Heat skillet on medium heat until hot. Ladle 1/4 C of batter into hot skillet and cook for about 3 minutes on one side. You will notice bubbles forming at the top of the crepes.

Beghrir bubbles

– Lay crepes in a single layer on paper-towel lined sheet.

Beghrir  Beghrir

– Serve with a mixture of melted butter and warmed honey, great with Moroccan mint tea.



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