Thicker than crepes, Moroccan beghrir are wonderfully spongy, supple pancakes which can be topped with butter and honey syrup, jam, soft cheese, fruit or other toppings of your choice.They're regular fare in Moroccan homes, where you'll find them served for breakfast, tea time, snack time or when breaking the fast in Ramadan.
Beghrir are traditionally made with semolina (smida), which is off-limits to those with celiac disease or gluten sensitivity. Yeast is also a standard ingredient, which helps give beghrir their trademark, hole-filled appearance. This version is both gluten-free and yeast-free.
You may need to experiment with different gluten-free flours to get good results. In Morocco, our gluten free flour and food choices are rather limited. For this recipe, the beghrir in the photograph were made using Schär Gluten Free Patisserie Mix.
Also note that many Moroccans reserve a small non-stick skillet specifically for the purpose of making beghrir and crepes. All pans are not created equal when it comes to beghrir, as you need very even heat distribution to get all those desirable holes. Before you assume your batter isn't quite right, try a different pan if the first one you use isn't giving you pancakes like the ones in the photo.
