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baghrir-(moroccan-l-000-hole-crepes)-with-orange-flower-water-honey-syrup

One of the special items at our Moroccan breakfasts were these crepes, which are typically served with butter and honey. They are made with semolina (ground durum wheat), which brings a slight, pleasant crunchiness to the batter, and because they are yeasted, they have many tiny holes that soak up whatever you top them with. To bring in one of my favorite sweet flavors from Morocco, I combined these elements with orange flower water in a syrup. This seems slightly decadent as a breakfast and wouldn't be wrong as dessert. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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