As Arwa pointed out, what a body wants after a day’s fast is light, nutritious food (see Arwa’s list of links to our favorite Iftar recipes). Carbs and something sweet suit the bill, giving that initial, reviving energy until the night’s bigger, festival meal gets underway. To me, that sounds like baghrir.
Baghrir crepes are pierced with lots of little holes, which allows honey and butter to permeate throughout, not only flavor the top. The ingredients are standard pantry items, and the recipe is easy. Tasty, inexpensive and easy – just right for right now. To really refresh, I suggest serving Baghrir with cold almond milk.
This recipes comes from the lovely Dinners and Dreams blog.
2 cups fine semolina
1 cup all-purpose flour
1 (1/4-ounce) package active dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
1 cup warm milk
2 cups warm water
Place all ingredients in a blender. Blend until you have a smooth batter.
Allow the mixture to rest 1/2 hour. There should be bubbles on the surface when it’s ready to cook.
Heat a medium skillet over medium heat until very hot. Pour a ladle-full of batter onto the skillet, covering the surface.
Cook 1 -2 minutes, until the crepe is dry and has lots of holes. Do not flip the crepes over; they cook on one side only.
Serve with butter and honey or jam, or enjoy just plain.
More seasonal and tasty Moroccan recipes from Green Prophet:
Photo of Baghrir pancakes via Shutterstock.
Miriam also blogs at Israeli Kitchen.