Kenyan Crepe with Acidic Filling
A delicious and easy-to-make crepe filled with a tangy and flavorful acidic sauce. Perfect for a snack or dessert.
Ingredients
- ●1 1/2 cups Kenyan flour
- ●1 cup water
- ●1/2 cup acidic sauce (lemon juice, apple cider vinegar, or passion fruit puree)
- ●1/4 cup tender coconut milk
- ●2 tablespoons sugar
- ●1/4 teaspoon salt
- ●2 tablespoons butter
- ●1 tablespoon oil
Instructions
- 1
In a large bowl, whisk together the Kenyan flour and water to form a smooth batter.
- 2
Add the acidic sauce, coconut milk, sugar, and salt to the bowl. Whisk until well combined.
- 3
Heat a small non-stick pan over medium heat. Brush the pan with butter and oil.
- 4
Pour 1/4 cup of the crepe batter into the pan and tilt to evenly coat the bottom.
- 5
Cook for 1-2 minutes, until the edges start to curl. Flip the crepe and cook for another minute.
- 6
Repeat with the remaining batter, until all the crepes are made.
- 7
To make the filling, mix together the acidic sauce and sugar in a bowl.
- 8
Place a crepe on a flat surface and spoon some of the filling onto the center of the crepe.
- 9
Fold the crepe in half to enclose the filling. Serve immediately.