World Cuisine


prep 10 mins, plus resting cook 12 mins
  • 150 g (5 oz) plain flour
  • 500 g (1 lb) fine semolina
  • 4 eggs
  • 1 litre (1¾ pints) milk
  • 40 g (1½ oz) yeast
  • ½ teaspoon salt
  • honey, to serve

Blend all the ingredients except the honey in a food processor and leave to rest for 1 hour.

Lightly grease a heavy frying pan or crêpe pan with a drop of oil and place over a medium heat.

Pour a ladleful of batter into the pan, spread thinly and leave to cook for 1 minute without turning. Remove from the heat once the surface of the bghrir is full of holes. Continue to cook the bghrir until all the batter is used up.

Serve with honey.

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