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
Scale
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