Millet crêpes

Name: Millet crêpes
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Sénégal
Ingredients: 150 g fine food-grade millet flour; 50 g plain corn starch; 2 eggs, about 100 g without shells; 200 ml pasteurized milk; 150 ml potable water initially, plus a little if needed; 20 ml neutral oil, 10 ml batter and 10 ml pan; 20 g sugar; ¼ teaspoon food vanilla; Small pinch salt

🥞 Thin lightly sweet millet and corn-starch crêpes cooked in a pan.

Ingredients

150 g fine food-grade millet flour
50 g plain corn starch
2 eggs, about 100 g without shells
200 ml pasteurized milk
150 ml potable water initially, plus a little if needed
20 ml neutral oil, 10 ml batter and 10 ml pan
20 g sugar
¼ teaspoon food vanilla
Small pinch salt

Preparation

Sieve millet flour and starch; add sugar and salt. Beat eggs separately with vanilla.

Add eggs in a well, gradually whisk in milk, then 150 ml water and 10 ml batter oil without lumps.

Cover and refrigerate 20 minutes. Stir and add water in small spoonfuls only if too thick to spread.

Heat a roughly 24 cm non-stick pan and grease lightly with part of reserved 10 ml oil using heat-safe equipment.

Add a small ladle and tilt to coat thinly. Cook about 1½–2 minutes until top no longer liquid and edges release.

Turn with wide spatula and cook about 1 minute until fully set, without raw patches. Adjust heat/time using first crêpe.

Repeat for about eight, stirring before every ladle and sharing remaining pan oil. Serve two each for four portions; toppings excluded.