SWEET CREPE/MKATE WA MAJI (WA SUKARI)/MALAWAH
MAKES: 10-12 Crepes
Crepe is a popular snack made all over the world. It is mainly made with some sort of flour, milk and/or water, and egg. Every country has its own sort of crepe/pancake variation. This is our take of a swahili crepe, an East African pancake known as Mkate wa maji (the sweet version).
MAKING THE BATTER
NOTE: Some people like the sugar mixed with the batter. Some people like the sugar sprinkled on the crepe after it has been cooked, at the end. Either way, the batter can be made with or without the sugar at this stage. It is a matter of preference.
HOW TO COOK SWAHILI CREPE
MORE INFORMATION & TIPS
1) The ratio of flour to liquid is about 150g : 1 cup . You can thin the batter by adding more liquid.
2) The amount of sugar you add depends on personal preference. Some people like the sugar sprinkled on top of the crepe. You can add any other topping/s of your choice like honey or/and cinnamon.
3) Although some people use pancake and crepe synonymously, there is a difference. Pancake has a leavening agent like yeast or baking powder but crepe does not. Crepe is comparatively thinner than a pancake.
4) The thinner the batter, the lighter and crispy the crepes will be.
5) In Kenya and Tanzania, the crepe is flip over so that it browns on both sides. However, some in Somalia, Ethiopia and Sudan, the crepe is not turned over hence the top side remains white in colour. It is all a matter of personal preference.
P/S If you do not want to flip the crepe, make the batter thinner so that the crepe is thinner/cooks on both sides without the need to flip over.