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 cup 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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