Baghrir with Eggs and Honey (Thousand-Hole Crepes for Moroccan Breakfast)

Here is a recipe for baghrir, the famous Moroccan thousand-hole crepes, perfect for breakfast or brunch. While making them, I like to remind that Moroccan cuisine relies on spices like cumin, paprika and saffron, but here simplicity shines: semolina and yeast create that airy texture. For a successful couscous, make sure to fluff the semolina well before cooking, and for an authentic tagine, opt for slow cooking. These baghrir, soft and soaked in honey, will transport you from the very first bite.

• Temps: 25 min
• Portions: 4

Source: bantajcuisine.com

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