Chocolate Baghrir (Mille-Trous Crêpes) by @claire_regale

30 min

6 servings

🌾

200 g

Fine semolina

🌾

70 g

Flour

💧

500 ml

Warm water

🍞

3.5 g

Dried yeast

🧂

0.5 g

Salt

🍫

10 g

Unsweetened cocoa powder

🫙

11 g

Baking powder

  1. Add

    Add the extra-fine semolina, wheat flour, baker's yeast, salt, and unsweetened cocoa powder to the mixing bowl; mix until evenly combined.

  2. Pour

    Pour in the 500 ml of warm water; stir briefly until no dry ingredients remain.

  3. Transfer

    Transfer the batter to the blender; blend at maximum speed for 2 minutes.

  4. Add

    Add the baking powder to the blended batter; blend again for 2 minutes at maximum speed.

  5. Pour

    Pour the batter back into the mixing bowl; let it rest for 20 to 30 minutes at room temperature.

  6. Heat

    Heat the nonstick frying pan over medium-high heat; pour one ladle of batter into the dry hot pan.

  7. Cook

    Cook each pancake until its surface is covered with holes and no longer wet; remove it without flipping.

  8. Serve

    Repeat with the remaining batter; serve the chocolate baghrir warm.

Chocolate Baghrir (Mille-Trous Crêpes) by @claire_regale

30 min

6 servings

🌾

200 g

Fine semolina

🌾

70 g

Flour

💧

500 ml

Warm water

🍞

3.5 g

Dried yeast

🧂

0.5 g

Salt

🍫

10 g

Unsweetened cocoa powder

🫙

11 g

Baking powder

Preparation Steps

  1. Step 1/8

    Add the extra-fine semolina, wheat flour, baker's yeast, salt, and unsweetened cocoa powder to the mixing bowl; mix until evenly combined.

    🌾extra-fine semolina
    🌾wheat flour
    baker's yeast
    🧂salt
    🍫unsweetened cocoa powder
    🥣mixing bowl
    🥄spatula

  2. Step 2/8

    Pour in the 500 ml of warm water; stir briefly until no dry ingredients remain.

    💧warm water
    🥣mixing bowl
    🥛measuring jug
    🥄spatula

  3. Step 3/8

    Transfer the batter to the blender; blend at maximum speed for 2 minutes.

    🥄spatula

  4. Step 4/8

    Add the baking powder to the blended batter; blend again for 2 minutes at maximum speed.

    🫙baking powder
    🥄measuring spoons

  5. Step 5/8

    Pour the batter back into the mixing bowl; let it rest for 20 to 30 minutes at room temperature.

    🥣mixing bowl
    🥄spatula

  6. Step 6/8

    Heat the nonstick frying pan over medium-high heat; pour one ladle of batter into the dry hot pan.

    🥄ladle

  7. Step 7/8

    Cook each pancake until its surface is covered with holes and no longer wet; remove it without flipping.

    🥄spatula

  8. Step 8/8

    Repeat with the remaining batter; serve the chocolate baghrir warm.

    🥄ladle
    🥄spatula

Composition

Ingredients

Types

Beverages, Seasonings, Cocoa products, Leavening agents

Ingredients

Fine semolina, Flour, Warm water, Dried yeast, Salt, Unsweetened cocoa powder, Baking powder

Notes

Fine semolina (extra-fine), Dried yeast (baker's yeast)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

113 kcal

Macro nutrients

Protein: 3.4g, Carbohydrates: 23.3g, Fat: 0.7g, Fiber: 1.7g, Sugars: 0.3g

Nutritional Information

Minerals

Iron: 1.4mg, Magnesium: 24mg, Sodium: 92mg

Vitamins

Thiamin: 0.12mg, Folate: 22µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, measuring jug, measuring spoons, spatula, ladle

Appliances

Blender, Stove

Type

Type

Type Of Dish

Snack, Dessert, Breakfast

Occasions

Breakfast, Afternoon snack, Children's snack, Brunch

Origin

Source

Platform

instagram

Original Creator

@claire_regale

Origin

Cuisine

Moroccan, North African

Geographic

Algeria, North Africa

Various

Aspect

Texture

Spongy, Porous, Soft, Tender

Flavors

Chocolatey, Mildly bitter, Toasty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered in a cool, dry place.,Discard after 2 hours if the room is warm.), fridge : 3 days (Cool completely before storing.,Keep in an airtight container.,Reheat gently in a dry pan or microwave.), freezer : 2 months (Separate pancakes with parchment paper.,Store in an airtight freezer bag.,Thaw at room temperature and reheat before serving.)