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Gluten Free Crepes (Malawah)


Gluten Free Crepes (Somali Malawah)

These homemade gluten free crepes are Somali style crepes AKA malawah. They are made with buckwheat flour, sweet rice flour and arrowroot flour with a hint of cardamom. It's thin, soft, delicious, and you can't tell it's gluten free! YUM!


1/2 cup buckwheat flour

1/2 cup arrowroot powder

1/4 cup sweet rice flour

1/4 teaspoon salt

1/8 teaspoon ground cardamom

2 tablespoon granulated sugar

1 egg (room temperature)

2 tablespoons melted butter

1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

1/2 to 1 cup warm milk


Whisk all the dry ingredients together, then add in the egg, vanilla, butter. Add the milk a little bit at a time, whisking until nice and smooth.

Let the crepe batter rest for 20 minutes. Then, give the batter a quick whisk again before using, adding more liquid if needed.

Heat a non-stick skillet or cast-iron griddle over medium heat. When it gets hot and ready, grease it with oil/unsalted butter.

Pour a ladle full or 1/4 cupĀ of batter into the pan and using the bottom of the ladle, spread from the center in a circular motion, or swirl the pan to spread evenly. Cook for 45 to 60 seconds or until golden brown on bottom, drizzle a little bit of oil on top of the malawah/crepes and flip. Cook another 30 seconds. Remove from pan and stack them until ready to serve.



Categories: Bread, breakfast, gluten free

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