Mini baghrir colorés. Find a Dealer Near You to Become Part of the MINI Family. Similar crepes are also known throughout the Middle-East as atayef or katayef, although this version is filled with walnuts, dates, shredded coconut or even cheese, after being cooked and before being deep-fried. Depending on where the baghrir comes from, there will be various traditional toppings.

I rarely make pancakes, I am not a fan either!!. When my kids want pancakes, they usually make it themselves. They open the ipad, search for a recipe, gather ingredients and make it. You can cook Mini baghrir colorés using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mini baghrir colorés

You need 1 of verre de semoule extra-fine.
It's 3/4 of d'un verre de farine.
You need 1 of cac de levure chimique bombée.
It's 1 of cac de levure boulangère sèche.
You need 2 of verres d'eau tiède.
Prepare of Du colorant alimentaire ou jus de betterave.
You need 1/2 of cac de sel.

I need to post a photo of the kitchen after they are. Baghrir is a soft and spongy Moroccan pancake made with semolina flour. It is characterized by numerous holes on its surface, a result of yeast-produced bubbles in the batter that form and break as the pancake cooks. It is recommended to serve baghrir with fruit jams or a syrup made with butter and honey.

Mini baghrir colorés step by step

Mélanger tous les ingrédients et mixer 3 minutes.
Couvrir le mélange et liasser reposer 45 minutes.
Cuire dans une poêle anti-adhésive ou une crêpière, sur une face seulement, jusqu'à ce que tous les ''trous'' soient formés et la pâte cuite, les mini crêpes sont prêtes 😉.

Preparation: Take all ingredients into a blender and blend until smooth, Mediterrean recipe. Best served with heated honey and butter with green tea at the side. La crêpe mille trous ou baghrir, (بـغـريـر terme arabo-berbère utilisé en Algérie, au Maroc et en Tunisie) est une crêpe faite à base de semoule, de farine,. Baghrir or beghrir (البغرير) is a pancake consumed in the Maghreb region. They are small, spongy and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with).