How to cook the most amazing Moroccan breakfast

For the Baghrir or beghrir

Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.

Heat a nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop ¼ cup of batter into the heated skillet. Cook the baghrir until bubbles have formed and popped, and the top of the pancake is no longer wet or shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the crepes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.

To make the sauce, heat the butter, honey, and orange blossom water over low heat until the butter is melted and the honey is hot, about 1 ½ minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.