250 grams fine semolina
250 grams flour (or omit and use 500 grams of semolina only)
1 tbs salt
1 tbs yeast
1/2 liter warm milk
1/2 liter warm water
1 tbs sugar
1 cup butter or any soft cheese
1 cup of warmed honey
Traditionally Baghrir is 100% Semolina, and it's eaten in Morocco and Algeria, although I have not seen many eating it! Today I used melted butter and honey for the filling but often I use softened whipped Cream Cheese and a few tablespoons of honey. I recommend making the filling first and letting it sit as you make the crepes.
Activate the yeast with the milk, water and sugar.
Add flour and semolina or just semolina and mix very well, until all lumps are gone and you have a smooth, soupy batter. Set to the side and let it become bubbly 30 to 45 minutes.
This crepe is not like French crepes, forget what you learned about no holes in crepes, Baghrir means 1000 holes! Your pan needs to be fairly hot.
As soon as you add your batter you will see the holes forming, it's quite pretty.
Flip over when the underside is brown a minute or two then leave on the other side for about 30 seconds or so. Traditionally it isn't flipped over, nor is it cooked in oil, it's cooked on a special pan which is oiled once and that is it. I have not seen this pan in the States, however I do plan on getting one when I visit Algeria!
Add the filling and roll up!