MalawaxSpiced Somali Crêpes
Thin Somali crêpes scented with cardamom and lightly sweetened, cooked in ghee until flexible and browned in spots.
Reviewed by Around the Table
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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