Malawax - Sweet Crêpes

by Ilhan Mohamed Abdi, featured in The Ramadan Kitchen

Published by Pavilion

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Introduction

Malawax was always made at the weekend, and it was always made for Ramadan. My mum would stack them high and somehow keep them warm until breakfast was ready. I try to carry on the same habit now for my daughter, and during Ramadan too. They’re soft, slightly sweet, and similar to a crêpe, but what makes them different is the butter that’s spread on top just before flipping. It gives them those deep, dark blisters that we all love. The more blisters, the better. One of my mum’s tips, only for Ramadan, was to cut them into eighths, pour over melted butter mixed with sugar, and seal them until iftar. It keeps them soft and stops you from eating four without realising.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

The Ramadan Kitchen

Image of Ilhan Mohamed Abdi's Malawax — Photo by Haarala Hamilton

Ingredients

Makes: 5-6

Metric U.S.

140 grams plain flour
1 egg
1 teaspoon ground cinnamon (optional)
175 millilitres milk warmed (any milk will work)
60 millilitres warm water (plus extra if needed)
sunflower oil (for frying)
30 grams butter (melted)
1 tablespoon granulated sugar

1 cup plus 1 tablespoon all-purpose flour
1 egg
1 teaspoon ground cinnamon (optional)
¾ cup milk warmed (any milk will work)
¼ cup warm water (plus extra if needed)
vegetable oil (for frying)
2 tablespoons butter (melted)
1 tablespoon granulated sugar

Method

Malawax - Sweet Crêpes is a guest recipe by Ilhan Mohamed Abdi so we are not able to answer questions regarding this recipe

Begin by adding the flour, egg, cinnamon (if using) and milk to a blender and blend until smooth. Gradually pour in the warm water, stirring until you achieve a loose, smooth consistency. If the batter is too thick, add a little extra warm water to thin it out.
Heat a frying pan over medium heat. Lightly coat the pan with a small amount of oil, then wipe away any excess using a folded paper towel. Keep the paper nearby for reuse if you need more oil later. Once the pan is hot, use one hand to pour a ladleful of the batter into the pan, and the other to swirl the pan around to coat the bottom of the pan evenly with the batter. Cook for 30–40 seconds until the malawax is 70–80 per cent cooked – at this point you will notice the colour of the batter changing – then drizzle a teaspoon of melted butter over the surface and flip it over. Gently press down with a spatula to ensure even browning.
Once cooked – it should be golden with brown spots on the surface – transfer to a plate and sprinkle some of the sugar on it. Repeat with the remaining batter and sugar.

Begin by adding the flour, egg, cinnamon (if using) and milk to a blender and blend until smooth. Gradually pour in the warm water, stirring until you achieve a loose, smooth consistency. If the batter is too thick, add a little extra warm water to thin it out.
Heat a frying pan over medium heat. Lightly coat the pan with a small amount of oil, then wipe away any excess using a folded paper towel. Keep the paper nearby for reuse if you need more oil later. Once the pan is hot, use one hand to pour a ladleful of the batter into the pan, and the other to swirl the pan around to coat the bottom of the pan evenly with the batter. Cook for 30–40 seconds until the malawax is 70–80 per cent cooked – at this point you will notice the colour of the batter changing – then drizzle a teaspoon of melted butter over the surface and flip it over. Gently press down with a spatula to ensure even browning.
Once cooked – it should be golden with brown spots on the surface – transfer to a plate and sprinkle some of the sugar on it. Repeat with the remaining batter and sugar.