Vegan Tighrilifine (Traditionnal Algerian Crêpe Recipe)

February 21, 2022
As a French person, I love crêpes. As an Algerian person, i love “tighrifine," which is Kabyle crêpe. Arabic people also got a version of it called “baghrir.” Just like I used to enjoy crêpes with my family, my mom used to make tighrifine on holidays too. The main difference here is that tighrifine is made of semolina flour and is thicker than crêpes. They look like pancakes. You can enjoy them sweet but also with a salty dip. Some people in Algeria enjoy them with what we call the “red sauce” a mix of tomato purée and onions. You can also filled them with whatever veggies you’ll like but I enjoy them with just a teaspoon of sugar or a sweet spread.
tighrilifine with gray background

Vegan Tighrilifine (Traditionnal Algerian Crêpe Recipe)

Recipe Type: Appetizers Breakfast
utensils YIELDS 10 crêpes
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  • 2 cups medium or fine semolina flour
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp dry yeast
  • 3 cups (+ 1/4 cup) warm water
  • 1 tbsp white sugar (or any sweetener)
  • a big pinch of salt
  • 1 tablespoon neutral oil
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1. Mix all the dry ingredients in a big bowl.

2. Add 3 cups of water to the bowl and mix until well combine with a whisk and then mix with a hand mixer to prevent any lump until really smooth. You should have a dough that is not too thick, kind of like a crepe dough (a more liquid pancake dough).

3. Put a clean towel on top and let it rest for 15min in a warm place (maybe put it in the oven or a microwave).

4. After that , the dough absorbed the water and it became a little thicker . If too thick you can add 1/4 cup warm water.

5. In a warm pan (medium heat) , add 1 tablespoon of oil and spread it with a paper towel. Add about 1/3 cup of the dough  and spread it in the pan. ONLY COOK ONE SURFACE OF THE CREPE , do not flip the crepe and many dot should appear. Add a teaspoon of oil for each crepe if not using a non stick pan.


You can watch how to make it on instagram @peacefuldumpling.

You can enjoy these crepe with a little bit of sugar on top or a sweet spread. You can also enjoy it salty with veggies our tomato tchekchouka.

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Photo and video: Sabrina Lounaci


Sabrina Lounaci
Sabrina is an Algerian girl born in France and currently living in Paris. After a few inconclusive years in college, she started as a pastry apprentice and a freelance writer. She likes trying new recipes and enjoys sharing her love for food with her family and friends. When she is not cooking, she enjoys yoga and likes to extend her knowledge through reading. Follow Sabrina on instagram @miaoumioum.


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