Travel has always been a source of inspiration for culinary adventures. A few years ago, before the world changed and traveling for pleasure became more challenging, I had the opportunity to visit Amsterdam. Among the many delights I experienced, one stood out—a slice of appeltaart, or apple cake, that was nothing short of extraordinary. This particular apple cake left such an impression that I found myself returning to the same café on my last day in the city, just to savor it one more time. The cake was a symphony of textures and flavors: perfectly moist, with a crisp crumb, and apples that were tenderly cooked and delicately spiced. It was a revelation, a reminder of how spices can elevate the humble apple into something magical.
Inspired by that unforgettable experience, I decided to bring a touch of that magic into my own kitchen. One of my favorite staples is Moroccan pancakes, known as baghrir. These unique pancakes, with their characteristic holes and spongy texture, are a delight in themselves. I always have a stack of baghrir in the freezer, ready to be transformed into a delicious meal. Coupled with the ever-present bag of apples in my fridge, I had the perfect ingredients for a new creation: brown butter spiced apples atop warm, fluffy baghrir.
This combination of spiced apples and baghrir is wonderfully comforting, making it an ideal dish for the upcoming festive season. Whether served for breakfast, brunch, or even dessert, it’s sure to bring warmth and joy to the table. The beauty of this dish lies in its simplicity and versatility. You can prepare the baghrir ahead of time and store them in the fridge or freezer. When you’re ready to enjoy, the spiced apples come together in just 20 minutes, making this an easy yet impressive dish to serve.
Let’s start with the baghrir. These Moroccan pancakes are made with a simple batter of semolina, flour, yeast, baking powder, salt, and water. The batter is left to rest, allowing the yeast to work its magic and create a light, airy texture. Cooking baghrir is a unique process; unlike traditional pancakes, they are cooked on one side only. As they cook, the surface becomes dotted with tiny holes, which give baghrir its distinctive look and texture. These holes are perfect for soaking up any delicious topping you choose to pair them with.
Now, onto the apples. To capture the essence of that unforgettable appeltaart, we’ll be using a blend of warm spices: cinnamon, nutmeg, and a hint of cloves. These spices will be combined with brown butter, which adds a rich, nutty flavor to the apples. Brown butter is simply butter that has been melted and cooked until the milk solids turn golden brown, releasing a wonderfully fragrant aroma. It’s a small step that makes a big difference in flavor.
Begin by peeling, coring, and slicing your apples. I like to use a mix of sweet and tart apples for a balanced flavor, but feel free to use whatever variety you prefer. In a large skillet, melt the butter over medium heat. Once it’s melted, continue to cook, swirling the pan occasionally, until the butter begins to brown and smell nutty. At this point, add the sliced apples, sugar, and spices. Cook the apples until they are tender and caramelized, stirring occasionally to ensure they are evenly coated in the spiced brown butter.
While the apples are cooking, warm your baghrir. If you’ve made them ahead of time and stored them in the freezer, simply reheat them in a skillet or microwave until they are soft and warm. Once the apples are ready, it’s time to assemble your dish. Place a warm baghrir on a plate and spoon the spiced apples over the top. For added crunch, sprinkle some chopped pistachios over the apples. The nutty flavor of the pistachios complements the spiced apples beautifully. Finally, add a dollop of sour cream for a touch of creaminess. The tanginess of the sour cream balances the sweetness of the apples and the richness of the brown butter.
Of course, the toppings are entirely customizable. You could add a drizzle of honey or maple syrup for extra sweetness, or swap the pistachios for almonds or walnuts. A scoop of vanilla ice cream would turn this into an indulgent dessert. The possibilities are endless, and each variation brings something unique to the dish.
As you savor each bite, you’ll find that the combination of spiced apples and baghrir is more than just a meal; it’s a journey. The warm, fragrant spices evoke memories of that perfect appeltaart in Amsterdam, while the soft, spongy baghrir adds a comforting touch that’s distinctly Moroccan. It’s a fusion of flavors and cultures that’s perfect for sharing with loved ones, especially during the festive season.
So, the next time you find yourself with a bag of apples and some baghrir in the freezer, give this recipe a try. It’s a deliciously warming dish that’s sure to become a favorite in your household. And who knows? It might just inspire your own culinary adventures, whether in the kitchen or around the world.
Happy cooking!
Pancakes (Makes 8, Serves 4)
Ingredients :
- - 125g fine semolina
- - 20g plain flour
- - 1 tablespoon caster sugar
- - ½ heaped teaspoon active dry yeast
- - ¼ teaspoon salt
- - 250ml warm water
- - 1 teaspoon baking powder
Method :
1. Combine semolina, flour, sugar, yeast, and salt in a blender. Add the warm water and blend until smooth. If you don't have a blender, use a large bowl and an electric whisk.
2. Add the baking powder and blend for a few more seconds. Let the batter rest for 30 minutes to allow the yeast to activate, then blend briefly again.
3. Grease a non-stick pan and heat it over medium-high heat. Ensure the pan is very hot before starting to cook the pancakes to achieve the characteristic holes.
4. Pour a small amount of batter onto the pan. The batter should bubble and dry out quickly. Once the pancake is no longer wet (about a minute), it’s done. Do not flip the pancakes; they are cooked only on one side. Repeat with the remaining batter.
5. Avoid stacking hot pancakes directly on top of each other to prevent sticking. If you need to stack them, separate with tissue paper.
Notes :
- Warm water should be warmer than room temperature but not hot. If no bubbles form when cooking the pancakes, the batter might be too thick or hasn't proofed long enough. Add a few tablespoons of warm water and let the batter proof for another 15 minutes.
---
Brown Butter Spiced Apples (Serves 4)
Ingredients :
- - 4 cooking apples, cored and diced
- - 2 teaspoons ground cinnamon
- - 1 teaspoon ground ginger
- - A few gratings of nutmeg
- - Pinch of salt
- - 80g butter
- - 4 tablespoons brown sugar
- - 100ml clear honey
- - Crushed pistachios and sour cream (optional)
Method :
1. To make the brown butter, melt the butter in a small saucepan over medium heat. Stir occasionally until the butter foams and turns golden brown, about 3-5 minutes.
2. Add the honey and brown sugar, stirring until the sugar completely melts.
3. Add the diced apples, stirring occasionally until they soften and the syrup thickens, about 8-10 minutes.
4. Serve the warm spiced apples over the pancakes, garnished with crushed pistachios and sour cream if desired.