Moroccan Beghrir with Honey
Breakfast · Moroccan · Ready in 27 min · Serves 2
Delicate, spongy Moroccan crêpes with a honeycomb texture, drizzled with warm honey and melted butter. A light, slightly sweet suhoor that's comforting and budget-friendly.
Per serving
- Calories
- 320
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron7%
- Vitamin D1%
- B121%
- Zinc8%
- Magnesium7%
- Omega-35%
- Calcium8%
- Selenium7%
- Potassium4%
- Iodine4%
- Vitamin C0%
- Vitamin A17%
- Riboflavin6%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g All-purpose flour
- 50 g Semolina flour
- 250 ml Water
- 2 g Salt
- 60 g Honey
- 30 g Butter
- 5 g Baking powder
Method
- 1
In a blender or food processor, combine all-purpose flour, semolina flour, baking powder, salt, and water. Blend until a very thin, smooth batter forms, like crepe batter. Rest for 10 minutes.
- 2
Heat a non-stick pan or crepe pan over medium heat. Melt butter in a small saucepan and set aside.
- 3
Pour a small ladleful of batter into the hot pan. Do not spread, as it will spread on its own. Cook for 2-3 minutes until the surface is covered with tiny holes and appears spongy, but the bottom is lightly golden. Flip and cook 1 minute more.
- 4
Stack warm beghrir on a plate. Drizzle each with melted butter and warm honey. Serve immediately while warm and soft.
