Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a quick whisk before cooking.
BREAKFAST
Somali Malawah: Sweet Cardamom & Honey Crepes
Experience the comforting flavors of East Africa with these delicate Somali Malawah. These sweet crepes, fragrant with cardamom and finished with a drizzle of honey, are a cherished breakfast or snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour, granulated sugar, ground cardamom, and salt until well combined.
02
In a separate medium bowl, whisk the large egg, milk, and 2 tablespoons of melted butter until smooth.
03
Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. Let the batter rest for 5 minutes.
04
Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter.
05
Pour about 1/4 cup of batter into the hot pan, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden brown and the surface is set.
06
Carefully flip the malawah and cook for another 30-60 seconds until lightly golden. Repeat with the remaining batter, brushing the pan with butter as needed.
07
Stack the cooked malawah on a plate. Serve warm, drizzled generously with honey.
About This Recipe
Experience the comforting flavors of East Africa with these delicate Somali Malawah. These sweet crepes, fragrant with cardamom and finished with a drizzle of honey, are a cherished breakfast or snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of saffron threads to the milk mixture. Adjust the amount of sugar in the batter to your preference. If the batter is too thick, add a tablespoon or two of milk until it reaches the desired consistency.
Easy Substitutions
You can substitute almond milk or oat milk for dairy milk. Maple syrup or agave nectar can be used in place of honey. For a richer flavor, use brown butter instead of regular melted butter.
Storage & Reheating
Store leftover malawah in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a lightly buttered skillet.
Serving Suggestions
Serve these sweet crepes with a side of fresh fruit like sliced bananas or berries. They also pair wonderfully with a dollop of plain yogurt or a sprinkle of toasted sesame seeds for added texture. For a more indulgent treat, add a scoop of vanilla ice cream.
Common Mistakes
Overmixing the batter can lead to tough crepes; mix just until combined. Using a pan that isn't hot enough will result in pale, rubbery crepes that don't brown properly. Not greasing the pan between crepes can cause them to stick. Pouring too much batter will make them too thick, losing their delicate texture. Not letting the batter rest can also lead to a less tender result.
Frequently Asked Questions
What kind of pan is best for making malawah?
A non-stick skillet or a dedicated crepe pan works best for achieving thin, evenly cooked malawah.
Can I freeze malawah?
Yes, cooked malawah can be frozen. Place parchment paper between each crepe and store them in a freezer-safe bag for up to 1 month. Thaw in the refrigerator and reheat.
What is the traditional way to eat malawah?
Malawah are often rolled or folded and enjoyed with honey, sugar, or sometimes a sprinkle of cinnamon. They are a popular breakfast item or afternoon snack.
MORE TO KNOW
The key to perfect malawah is a smooth batter and a properly heated pan. Resting the batter allows the gluten to relax, resulting in more tender crepes. Don't overcrowd the pan; cook one malawah at a time to ensure even cooking and easy flipping. A good non-stick pan is essential for preventing sticking and achieving that beautiful golden-brown finish.
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