Moroccan Crêpes

As you might be able to see from this blog, I’m a bit entranced by Moroccan things- style, geography, and the delicious, healthy and traditional food. Amanda Mouttaki is the author of Maroc Mama, a blog about her experience with and love of Moroccan culture and cuisine {and a whole lot more}. In this post she gladly shares her recipe for Moroccan crêpes, something we can all enjoy for breakfast, suhoor, dessert or just a snack. Very versatile. Enjoy!

Folded Crepes

Moroccans are known for their delicious cuisine.  Tagines, couscous and spiced grilled meats conjure up images of vibrant marketplaces and crowds of people vying for the next bite. When Ramadan comes around Moroccan women roll out their best recipes for large iftars and early morning dinner.  Suhoor however is not such a celebrated affair. For many, a simple meal of bread or krachel with cheese, jam or olive oil makes up this early morning meal.  This just isn’t filling enough for me. While crepes are not exclusively a Moroccan breakfast item, they are common street snacks.

Crepe Batter

You do not need a crêpe pan to make these. I just use a non stick 10″ or 12″ flat pan.

Moroccan Crêpes

I love how versatile these are and that you can freeze them. Fill these up with scrambled eggs and veggies or keep them sweet with honey or jam.  There are a million combinations!  I make these gluten-free and am giving you the ingredients to make them this way, however at the end of the ingredient list is an adaptation for those who are not gluten intolerant.


(NOTE: You can also use 3/4 cup all-purpose flour and omit the cornstarch)

  • 1/2 c sorghum flour
  • 1/4 c sweet rice flour
  • 4 tablespoons cornstarch
  • 2 tablespoons sugar
  • pinch of salt
  • 2 large eggs
  • 1 1/4 cup whole milk (or almond milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter melted


In a large bowl combine the flours, cornstarch, sugar and salt.

Break the eggs into the flour mixture and use a whisk to incorporate the eggs with the flour.  Slowly stream in the milk while continuously mixing.  (You can also add all of these ingredients into a food processor and pulse until combined)

Cover the bowl and place in the refrigerator for 1 1/2 – 2 hours.

Place the bowl on the counter until the batter is near room temperature.

Place the pan on a burner and turn head to medium. Melt 1 Tbsp of butter in the pan. Fill a 1/3 c scoop with batter and pour into the pan, swirling to cover the entire bottom of the pan with batter.

Cook the crepe for 2-3 minutes, until small bubbles form on the surface and the edges begin to pull up. Flip the crepe and cook for 1 minute on the other side.

Remove crepe from the pan and place on a plate.  If serving right away, cover the crepes to keep them warm.  If you plan to freeze crepes, place a sheet of paper towel or parchment paper between each crepe.  Once they are completely cool, slide them into a freezer safe bag or container.

To reheat place the frozen crêpe into the pan on medium heat until warmed up.  If you are thawing several at one time, they can also be placed on a cookie sheet and warmed up in a 350° F oven.

Crepes and Fruit

Amanda Mouttaki is the author of the blog, Maroc Mama, where she writes about multicultural family issues, Moroccan food and traveling. She describes herself as ‘a curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan’.  Be sure to check out her site for recipes, giveaways and inspiration to see Morocco from her eyes.

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  1. as per my knowledge Vanilla extract is not Halal , cause it has 35 % alcohole . instead you can use vanillin or Imitation Vanilla flavour or just Vanilla beans.


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