Malawax (Somali Cardamom Crêpes)
Inspired by techniques from NYT Cooking.
Soft, golden Somali crêpes lightly spiced with cardamom and sprinkled with sugar, best served warm straight from the pan.
Always check the labels of the products you use.
Method
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Equipment
- blender
- large bowl
- ladle (about 80 ml)
- kitchen paper
- medium non-stick crêpe pan, frying pan or cast-iron griddle
- spatula
- plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 319 kcal |
| Protein | 8.1 g |
| Carbohydrate | 51.9 g |
| of which sugars | 18.2 g |
| of which free sugars | 15 g |
| Fat | 8.6 g |
| of which saturates | 4.7 g |
| Fibre | 1.3 g |
| Salt | 0.29 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 175 g plain flour
- 240 ml whole milk (or milk of choice)
- 1 large egg
- 50 g caster sugar, plus more to serve
- 1 tsp ground cardamom
- 1 g fine sea salt or table salt a pinch
- 240 ml water
For cooking
- 20 g melted ghee, as needed
- 1
Blend. Blend the 176 g flour, 240 ml milk, 1 egg, 50 g sugar, 1 tsp cardamom, a pinch of salt and 240 ml water until smooth and pour into a bowl.
- 2
Heat. Lightly grease a pan with ghee on kitchen paper and heat over medium-high heat until well heated.
- 3
Pour. Ladle in about 80 ml batter and swirl into a thin round.
- 4
Cook. Cook until no longer runny and brown underneath, 1-2 min, or until it releases easily.
- 5
Flip. Drizzle with ½ tsp melted ghee, flip and cook for 20-30 s, until the edges crisp and small golden pockets appear.
- 6
Finish. Turn onto a plate and sprinkle with sugar to taste, then repeat, wiping ghee over the pan between crêpes.
Storage
Best eaten straight away while warm and the edges are still crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
