Beghrir - Crepe à milles trous

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Beghrir - Crepe à milles trous. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Beghrir - Crepe à milles trous is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are nice and they look wonderful. Beghrir - Crepe à milles trous is something that I have loved my whole life.

Many things affect the quality of taste from Beghrir - Crepe à milles trous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beghrir - Crepe à milles trous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Beghrir - Crepe à milles trous using 8 ingredients and 6 steps. Here is how you can achieve that.

une recette de famille, très efficace, qui tourne dans ma famille depuis des générations.
c'est une recette d'origine maghrébine, celle ci c'est la version Algerienne, quoi-que pratiquement toutes les version se ressemblent.

Ingredients and spices that need to be Take to make Beghrir - Crepe à milles trous:

1. 3 verres de semoule fine
2. 1 verre de farine
3. 1 c.a.s de sucre
4. 1 c.a.s de levure boulangère
5. 1 c.a.s de levure chimique
6. 1 oeuf
7. 4 à 5 verre d’eau tiède
8. 1 peu de sel

Instructions to make to make Beghrir - Crepe à milles trous

1. Commencer par les ingredients secs, mélanger a l’aide d’une cuillère en bois, la farine, la semoule, la levure chimique, et le sucre.
2. Creuser un trou au milieu du melange sec, ajouter l’oeuf et la levure chimique au milieu.
3. Commencer par verser l’eau petit a petit, et mixer avec le mixeur a bras après chaque versement.
4. Continuer jusqu’à ce que la pate est liquide mais pas trop liquide, tel une pate a crepe.
5. Faire cuir comme des crepes sur une poêle bien chauffée, d’un seul cote seulement.
6. Enlever la crepe de la poêle une fois que vous voyez un maximum de trous sur la surface de la pate.

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