Moroccan Crêpes With Spiced Fruit Compote Recipe

Name: Moroccan Crêpes With Spiced Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the baghrir:; 1 1/2 cups semolina flour; 1/2 cup wheat flour; 1 1/2 teaspoons dried yeast; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons sugar (I used turbinado, but any sugar is fine); 2 cups milk; 1/4-1/2 cups water; Unsalted butter, for cooking; Yogurt, for serving; Toasted chopped walnuts, for serving; Honey, for serving; For the compote:; 1 cup dates, chopped; 1 cup dried apricots, chopped; 2 cups boiling water; 1/2 teaspoon orange zest, optional; 2 tablespoons orange juice, optional; 1/3 cup honey; 1/4 cup chopped nuts (I used walnuts because that's what I had, but I imagine whole pine nuts would be incredible. Chopped almonds or pistachios would also be delicious!); 1/2-3/4 teaspoons ground cinnamon; 3/4 teaspoon vanilla; 1/2 teaspoon salt; 1/4 teaspoon ground cardamom

Servings: persons

For the baghrir:
1 1/2 cups semolina flour
1/2 cup wheat flour
1 1/2 teaspoons dried yeast
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons sugar (I used turbinado, but any sugar is fine)
2 cups milk
1/4-1/2 cups water
Unsalted butter, for cooking
Yogurt, for serving
Toasted chopped walnuts, for serving
Honey, for serving
For the compote:
1 cup dates, chopped
1 cup dried apricots, chopped
2 cups boiling water
1/2 teaspoon orange zest, optional
2 tablespoons orange juice, optional
1/3 cup honey
1/4 cup chopped nuts (I used walnuts because that's what I had, but I imagine whole pine nuts would be incredible. Chopped almonds or pistachios would also be delicious!)
1/2-3/4 teaspoons ground cinnamon
3/4 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground cardamom

1
In a large mixing bowl, whisk together semolina, flour, yeast, baking powder, salt, sugar, and milk for the baghrir. Transfer to a blender, and blend for around three minutes; it should be a smooth and relatively thin batter, like that of a French crepe. Cover and move to the fridge for an overnight rise.
2
The next day: pull your batter out of the fridge and make sure it's the desired consistency. It likely will have thickened a bit during fermentation; simply add a tablespoon of water at a time and whisk or blend until it's easily pourable. I ended up adding 5 tablespoons. Allow the batter to rest as you work on the compote.
3
In a sauce pan, pour boiling water over the chopped dates and apricots. Cover with a lid, and let soak for 20 minutes.
4
Add the rest of the ingredients for the compote to the pot and simmer for 25 to 30 minutes, or until liquid has mostly evaporated and it has become viscous and syrup-y. Remove from heat.
5
Heat a non-stick skillet over medium-low heat and melt a dab of butter. Once hot, pour in batter about 1/3 cup at a time, and swirl the pan around to get a thinner coating of batter; these are crepes, not pancakes! You want a very pale bottom and a just-cooked, sponge-y top. Once the surface is dry, transfer to a plate and cook off the rest.
6
Spread a layer of yogurt on top of the crepe and spoon compote on top. Drizzle with honey or add crushed walnuts if you desire, and serve.

1463

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the baghrir:, 1 1/2 cups semolina flour, 1/2 cup wheat flour, 1 1/2 teaspoons dried yeast, and more.

Yes, Moroccan Crêpes With Spiced Fruit Compote falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Crêpes With Spiced Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions