Recipe Baghrir, Algerian Pancakes, My maman made baghrir with 100% semolina flour. Other cooks use a combination of semolina and all purpose flour which produces more holes and a lighter pancake. Some versions do not contain eggs. Ill do a photo tutorial of those too. But my preference is for the way my maman made it, so I present her recipe first. I think of Algerians more than other Maghrebis as having a preference for breads, cakes and crepes made from 100% semolina flour. Ingredients: 1 kg of semolina flour 6 eggs 1 liter of tepid milk (a liter is 4.23 cups) 1 liter of tepid water 2 packets of yeast dissolved in tepid water 1 tablespoon of salt Olive oil for cooking Syrup: 1/2 cup of honey 1/2 stick of butter Melt the butter in a pan, add the honey and heat through. (or you can simply butter the crepes and sprinkle with sugar) Method: 1) Put the flour in a bowl, add the salt, eggs and milk. Blend with your hands to combine the ingredients. Add the yeast. Slowly add the water, you might not need all of it or you may need more. When the batter is loose enough you can use a whisk to break up any lumps. The consistency of the batter should be as shown. Otherwise the holes will not form when cooking and the crepes will be rubbery. 2) A ladle that holds 1/2 cup of batter is good for an 8 skillet. Heat the skillet with a bit of olive oil until it starts to smoke, ladle in the batter and smooth out the crepe with the back of the ladle. The pan must be hot otherwise the holes will not form. If the holes do not form your batter is either too thick or the pan is not hot enough. Making baghrir takes a bit of practice. The bottom should be golden like this Flip the crepe and cook for just a couple of minutes. sarved with Honey
Posted on: Mon, 01 Sep 2014 09:48:23 +0000
Trending Topics
Recently Viewed Topics
© 2015