1,000-Hole Crêpes (Baghrir)

1,000-Hole Crêpes

1,000-Hole Crêpes (Baghrir)

Drizzled with honey–butter, these chewy, yeasted crêpes are cooked only on one side giving them the mottled appearance from which they take their name.Matt Taylor-Gross

Unlike French crêpes, these chewy, yeasted crêpes are cooked only on one side until bubbles set on the surface, giving them the mottled appearance from which they take their name. Chef Kamel Saci of Il Buco Alimentari & Vineria serves these crêpes spread out on a platter with bowls of warm butter and honey for drizzling.

12/3/15: This recipe has been updated to reflect the one that ran in print. Salt has been added to the ingredients and the baking powder amount has been changed.