MalawaxSpiced Somali Crêpes
Thin Somali crêpes scented with cardamom and lightly sweetened, cooked in ghee until flexible and browned in spots.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 220gAll-Purpose Flour
- 350mlWhole Milk
- 2pcsEgg
- 35gWhite Sugar
- 6gBaking Powder
- 2gCardamom Powder
- 3gSalt
- 25gGhee
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the all-purpose flour, white sugar, baking powder, cardamom powder, and salt in a bowl.
- 02
Add the whole milk and eggs and whisk until the batter is smooth and pourable.
- 03
Let the batter rest briefly so it cooks into tender crepes.
- 04
Heat a nonstick pan over medium heat and lightly coat it with ghee.
- 05
Pour in a small amount of batter and swirl it into a thin round.
- 06
Cook until the surface looks set and the underside is lightly golden, then flip and cook the second side briefly.
- 07
Repeat with the remaining batter, adding more ghee to the pan as needed, and stack the crepes to keep them soft.
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