Baghrir (1,000 Hole Crêpes)

 

1 ½ C. fine semolina (8 ½ oz.)

¼ C. unbleached all-purpose flour

1 tsp. active dry yeast

½ tsp. kosher salt

1 ¾ C. warm tap water

4 ½ tsp. baking powder

for serving: butter, honey, jam or whatever wonderful thing you can think of

 

In a blender, combine the semolina, flour, yeast, salt, and water and blend on the lowest speed (I used low #2 on my VitaMix) for 6 minutes (the long blending time allows the semolina to become finely ground so it thickens the crêpe batter). Scrape the blender with a rubber spatula about 2 minutes in as the semolina has a tendency to settle on the bottom in a thick paste. Add the baking powder and continue blending for 4 more minutes. Pour the crêpe batter into a medium bowl, cover with a kitchen towel, and let stand at room temperature until foamy, about 2 hours. Heat the oven to 180°F and line a sheet pan with a kitchen towel. Heat an 8” nonstick skillet over medium for 2 minutes. Whisk the crêpe batter to ensure it is well mixed and pour 1/3 C. of the batter into the skillet. Do not tilt the pan – just pour the batter in a nice round circle like making a pancake. Cook the crêpe, undisturbed, until holes set on the surface and the crêpe has no more wet spots, 3-4 minutes. Transfer the crêpe to the sheet pan and keep warm in the oven while you cook more crêpes with the remaining batter. When ready to serve, arrange the crêpes on a serving platter and serve hot, drizzled with melted butter and warmed honey or whatever you like.

 

Servings: 5
Serving Size: 2 crepes (plain, without toppings)

Calories: 198
Fat: 1 g
Fiber: 2 g
Protein: 7 g