RECIPE: Moroccan Crepes

Chef Nourdine Majdoubi of Morocco West shares his recipe for Moroccan crepes, one of the many dishes featured in the Dine Out & Vancouver Foodster Brunch Crawl series.

Moroccan Crepes (Baghrir)

For the Crepes

Ingredients

1 1/2 cups of semolina flour
1 1/2 cups of all purpose flour
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of baking powder
1 pack of yeast
4 1/2 cups of warm water
1 egg (optional)

Directions

Preparing the crepe Mix

In a large bowl, mix all the ingredients together (semolina, flour, sugar, slat, baking powder and yeast).
Slowly add warm water and keep mixing until the batter has a liquid consistency.
Pour the batter in the food processor and blend for 30 seconds.
Cover the mixture and let it sit in a warm place for 20-30 minutes.

Cooking the crepes

On low heat, let the non-stick pancake pan get warm for few minutes. Pour a spoon of batter in a circle. Cook the pancake a couple of minutes on one side only. You will see holes forming at the top of the crepe.

Taktouka

Ingredients

6 tomatoes (peeled, seeded and chopped)
2 -3 green peppers (roasted, peeled, seeded and chopped)
3 garlic cloves, finely chopped
3 tablespoons parsley, chopped
3 tablespoons cilantro, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
cayenne pepper, pinch (optional)
1/3 cup olive oil

Directions

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally for about 20 minutes, or until the tomatoes are very soft. Adjust the heat, if necessary, to keep the tomatoes and peppers from burning.

Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until it is well-blended and can be stirred away from the sides of the pan.

Scrambled Eggs

Ingredients

2 large free range eggs
3 Tbs Taktouka
6 tbsp single cream or full cream milk
A knob of butter

Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

Heat a small non-stick frying pan for a minute or so, then add taktouka, the butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.

Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking.