top of page


1001 hole pancake

One of the dishes from the Moroccan kitchen that many of my friends have been brought up with is the Beghrir. Also called gringo and I call it the thousand and one hole pancake. Why? You will see that yourself! It is not a very easy recipe, but once you have hang of it, you can put a stack of Beghir on the table in no time.

Serving amount: 10 pieces


· 50 g butter

· 50 g of sunflower oil

· 200 g of fine semolina

· 100 g flour

· 400 ml of lukewarm water

· 1 bag of dried yeast (à7 g)

· 1 sachet of baking powder

· 1 tablespoon of salt

· 1 tablespoon of sugar

Extra props:

· Frying pan

· (hand)blender

Preparation method

1. Melt the butter in a pan and mix with the sunflower oil. Set aside.

2. Put the fine semolina, the flour, the lukewarm water, the dried yeast, the baking powder, salt and the sugar in a blender and mix for 1 minute.

3. Let the batter rest and rise in a bowl for 1 hour.

4. Spoon a ladle of the batter into a cold non-stick pan and let the Beghrir cook on a low heat. You will see that the "thousand holes" will appear.

5. When the batter is dry on top (and therefore cooked), the Beghrir is ready.

6. Rinse the pan with cold water, dry and start over.

7. Spread the fried Beghrir with a little bit of the butter-sunflower mixture to prevent drying and to add extra flavor.


- Also suitable as a dessert with a scoop of vanilla ice cream.


bottom of page