Senegalese Millet Flour Crepes
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Just to show that you can get pancakes in Africa (apart from South Africa) here’s a classic Senegalese Recipe. Crepes are commonplace in Dakar and you will get them in patisseries, in homes and as street food. The French brought the classic recipes but they have become a feature, particularly in Dakar. You will get sweet pancakes with mashed bananas for breakfast, or crepes using the local millet, ground fonio. Typically, they are sweetened with sugar directly in the batter (as here). Sweet crepes are breakfast food, often served with a fruity dipping sauce. However, crapes without the sugar (only with salt) are served topped with fried, diced fish and potatoes. Pancakes are great any time of year, but as Shrove Tuesday is on the 21st February in 2023 and pancakes are a traditional way of celebrating the day before lent, why not try these African pancakes on this day.
Ingredients:
100g (1/2 cup) millet (fonio) flour
100g (1/2 cup) wheat flour
3 eggs, lightly beaten
500ml (2 cups) of milk
1 pinch of salt
2 tablespoons sugar
2 tablespoons of oil
Method:
Sift together the two flours into a bowl and mix the salt and sugar. Form a well in the centre, and add the eggs and 2 tbsp oil then mix to combine.
Whilst mixing constantly gradually add the milk. You are aiming for a batter the thickness of single cream. If the batter is too thick, add a little more milk.
Place a medium-sized non-stick pan over medium heat. Once hot use kitchen paper to lightly wipe with oil. Using a ladle and working in a circular patten pour a little dough in the pan, swirling the pan to distribute the dough over the entire surface. Put back on the heat and when the the pancake turns light golden, it is time to turn it over (about 2 minutes).
Let cook for about a minute on this other side and the pancake is ready. Repeat until the dough is used up. If desired, you can keep the pancakes warm in a low oven.
