Every morning, cafes in Marrakech serve these crepes, called begrhir, drizzled with honey or spread with apricot jam. Cooking the crepes on only one side leaves a lacy network of tiny holes, perfect for catching the sweet toppings; the fine semolina provides a lovely sandy texture. Paula Wolfert adapted this recipe from one in the book La Patisserie Marocaine by Rachida Amhaouche.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 72 | ||
Calories from Fat: 54 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 158.9mg | 5 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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