Makes 15-20 12 centimetre (5-inch) pancakes

Also known as moroccan pancake, thousand holes pancake, or semolina crepes. Delicious desert that enriches any breakfast.


125 grams fine semolina
2 tablespoons flour
1 tablespoon sugar
250 millilitres warm water
1 1⁄2 teaspoons baking powder 1⁄2 tablespoon of yeast
1 teaspoon salt


This one is super simple: just pop all of the ingredients into a blender and blitz until thoroughly blended. The batter should be runny and frothy—add a bit more water if needed. Ladle small pancakes onto a warm cast-iron pan and cook over medium heat on just one side for 3-5 minutes until golden brown on the bottom and bubbly on top.


  • These pancakes are traditionally served with a mixture of melted honey and butter, but are equally delicious served with seasonal jams or amlou (see recipe here: )

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