Malawah Recipe – Authentic Somali Crepes Recipe

My first real memory of helping my mom in the kitchen was that of making Malawah. I was just seven then, and I hadn’t yet mastered the art of pouring the batter (soon to be a topic of discussion), but I felt honored to be considered the self-titled expert Malawah flipper. But what is Malawah, exactly?

If you’ve ever been invited for a meal with Somali hosts, there’s a very good chance that you’ve enjoyed Malawah on the table. These tasty crepe like sweet pancakes are super popular in every Somali home. Some spell it Malawax (the ‘x’ sounding like a harsh ‘h’ in Somali). They’re somewhere in between crepes and pancake. We generally serve them topped with a drizzle of honey or sprinkle of sugar and sometimes plain with some tea. Other times we serve them with spicy or savory curry or stew.

Now that I finally have my own kitchen, Malawah one of my favorite things to make whenever I crave something that’s both comforting and special. Let me show you how to make this special Somali treat that’s been a part of my life forever.

Two Ways to Pour Your Malawah

Before we start the recipe, let’s talk about the challenge of getting Malawah into that gorgeous thin round shape. Somalis use two main methods and I’ll teach you both so that you can choose what works best for you.

1. Pan Tilt-and-Swirl Method (Easy Method)

This is the easiest method for beginners and the one I recommend when you’re just starting out to make crepes:

1. Put your batter in the middle of the hot pan.
2. Quickly pick up the pan and swirl it around in a circle.
3. Let gravity do its thing as the batter spreads all over the pan evenly, but make sure to work fast.
4. The batter will start cooking as it hits the hot surface spreading out into a thin even layer.

This method is quicker and more convenient to learn but sometimes the crepe may not be the same thickness throughout.

2. Ladle-and-Spiral Method (Traditional)

This is the way my grandma taught my mom who taught me, and now I’ll teach you:

1. Pour your batter to the center of the hot pan.
2. With the back of a ladle or the bottom of a small cup, spread the batter out quickly in a spiral.
3. Begin in the middle and push out in circles until you have made a perfect round crepe.

This traditional approach takes more practice but lets you have more control and produces beautifully even crepes. You can see how I do this method in the video below, it’s much easier to show than to describe!

Don’t worry if your early attempts are not perfect! Trust me even after cooking Malawah for decades my first crepe is still always a “test run.” But we eat it anyways!

Tips for Perfect Malawah

Mix It Really Well

The key to silky Malawah is to get rid of all the lumps. I blend mine, it’s quick and convenient, but you can also use a hand mixer. Just make sure to get out all the tiny lumps of flour!

Let the Batter Sit

I know you want to get cooking straight away but letting your batter rest for 10-20 minutes makes a world of difference. This gives the gluten time to relax and that will make softer crepes which won’t tear when you flip them over.

Check How Thick It Is

Your batter should pour easily but still stick to the back of a spoon. Think heavy cream consistency. Too thick? Add a little bit more water or milk. Too thin? Add more flour.

Use the Right Pan & Heat

Having a good non-stick pan is really crucial. The pan should be hot enough that droplets of water will sizzle when they touch it but not so hot that the malawah immediately. Medium heat typically works best.

When to Flip

Watch for small bubbles on the surface and the edges beginning to rise up. This typically takes about 30 seconds to a minute. The bottom will be golden with a deep brown tone and not burnt.

First Crepe is Just Practice

There is an old saying that goes, “the first pancake belongs to the dog.” The same goes for crepes! If the first one isn’t so great, don’t worry. Think of it as a test to see if your pan is the proper temperature and if your batter is of the proper consistency.

Oil or Butter?

I like using vegetable or avocado oil because it doesn’t burn like butter but if you prefer that buttery taste you can combine both. Wipe the pan with a paper towel between each malawax so it won’t get burned.

Serving Malawah

Malawah is incredibly versatile! Here are some ways we enjoy having it at home:

Sweet Options

• Butter and Honey
• Jam or Fruit Preserves
• Sugar: Sometimes, less is more! Just sprinkle sugar on top while the malawah is still warm.

Savory Options

• Spiced Liver Stir-Fry: This is traditional and simply yummy! In Somali we call it beer (pronounced as bear). It’s goat or beef liver and onions stir-fried with spices and sometimes bell peppers. The crepe soaks up all that flavorful goodness.
• Beef/Chicken Suqaar: This aromatic Somali stew with all the traditional Somali spices is probably the most common savory dish served with malawah.

My favorite breakfast on a weekend is Malawah with a sprinkle of sugar and a hot cup of Somali Tea (Shaah). Check out how to make a foolproof cup of shaah here.