Msemmen, also known as Moroccan crepes or square pancakes, are a beloved staple in Moroccan breakfasts. These layered flatbreads are crispy on the outside and soft on the inside, traditionally enjoyed with honey, jam, cheese, or a cup of mint tea. Made with flour, semolina, and simple shaping techniques, Msemmen are as fun to prepare as they are to eat.
Table of Contents
Step 1: Preparing the Dough
Start by mixing fine semolina, all-purpose flour, and salt in a large bowl or traditional Moroccan Gasaa. Slowly incorporate lukewarm water until a slightly sticky dough forms. Knead it for about 10 minutes until smooth and elastic, then let it rest briefly. Divide the dough into small oiled balls and allow them to rest again—this softens the dough for easy shaping.
Step 2: Shaping the Msemmen
Flatten each dough ball on a well-oiled surface and spread it into a thin disk using your fingers. Sprinkle with a mix of semolina and baking powder, then fold the dough into a neat square. This layering technique creates the signature flaky texture of the Moroccan Crepes.
Step 3: Cooking the Msemmen
Heat a non-stick pan over high heat and reduce to medium-high once hot. Flatten the dough square slightly before placing it on the pan. Cook each side for about 3 minutes, turning multiple times to ensure even browning and cooking—especially around the edges. Once golden and cooked through, remove and place on a wooden surface to keep it from getting soggy.
Serving Suggestions
Serve Msemmen warm with honey, soft cheese, or even olive oil. It’s a must-have for Moroccan breakfasts and a perfect treat with mint tea or coffee.
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Moroccan Msemmen (Crepes) in 3 Easy Steps
- Total Time: 45min
- Yield: 14 1x
- Diet: Vegetarian
Description
These flaky and golden Moroccan crepes, known as Msemmen, are a traditional breakfast or tea-time favorite. Made with semolina and flour, they’re pan-fried to perfection and best served with honey, jam, or cheese. A must-try Moroccan comfort food that’s both simple and irresistible.
Ingredients
Dough:
- 190g (1 cup) fine semolina
- 375g (3 cups) all-purpose white flour
- 1 teaspoon salt
- 360ml (1½ cups) lukewarm water
For shaping:
- 4 tablespoons vegetable oil
- 6 tablespoons fine semolina
- 1 teaspoon baking powder
Instructions
Step 1: Prepare the Dough
- In a large bowl or Moroccan gasaa, combine the flour, semolina, and salt.
- Gradually add lukewarm water while mixing to form a sticky dough.
- Knead for 5–10 minutes until the dough becomes smooth and elastic.
- Lightly coat with oil, cover, and let it rest for 15 minutes.
- Divide the dough into ~70g balls, oiling your hands and the work surface.
- Lightly oil each ball and cover again. Rest 15 more minutes.
Step 2: Shape the Dough
- Mix the shaping semolina and baking powder in a small bowl.
- Flatten each ball with oiled fingers until paper-thin.
- Sprinkle semolina mix, fold top and bottom, then sides to form a square.
- Repeat with remaining dough balls.
Step 3: Cook the Msemmen
- Gently flatten each square to about 12×12 cm.
- Preheat a skillet on high, reduce to medium-high, oil lightly.
- Cook each side for ~3 minutes, flipping multiple times.
- Ensure the inside is fully cooked and the surface is golden.
- Cool on a wooden surface to avoid sogginess.
Notes
- Fine semolina gives the best texture—avoid coarse grains.
- You can freeze shaped raw Msemmen and cook later.
- Do not stack them hot or cover tightly to preserve their crispness.
- Serve with honey, jam, cheese, or olive oil for a classic Moroccan treat.
- Prep Time: 15min
- Rest Time: 15min
- Cook Time: 10min
- Category: Breakfast, Snacks
- Method: Pan-fried
- Cuisine: Moroccan
