Malawax (Cardamom Crepe)
Updated Jan. 17, 2024
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 malawax
- 1⅓cups/176 grams all-purpose flour
- 1cup/240 grams whole milk or milk of choice
- 1large egg
- ¼cup/50 grams granulated sugar, plus more for serving
- 1teaspoon ground cardamom
- ⅛teaspoon salt (preferably fine sea salt)
- Melted ghee, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
112 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 3 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a blender, combine the flour, milk, egg, sugar, cardamom and salt. Add 1 cup water and blend until smooth. Transfer to a big bowl and grab a ladle.
- Step 2
Using a paper towel, lightly grease a medium nonstick crepe pan, nonstick skillet or cast-iron griddle with melted ghee and place over medium-high heat until well heated. Ladle about ⅓ cup batter into the pan and gently swirl to evenly distribute the batter into a thin round. If using a heavier cast-iron griddle, lightly distribute the batter to cover the bottom of the pan using a ladle. Cook for about 1 to 2 minutes until batter is no longer runny and bottom is brown or until malawax releases easily from the pan with a spatula.
- Step 3
Just before flipping the malawax, drizzle it with ½ teaspoon melted ghee. Flip the malawax and cook on the second side for about 20 to 30 seconds, or until the edges get crispy and small, golden pockets appear all over the malawax. Flip the malawax onto a plate and sprinkle with your desired amount of sugar.
- Step 4
Repeat this process with each malawax until the batter is finished and you have a stack of malawax. Don’t forget to distribute ghee in the pan evenly with a paper towel as needed between each malawax. Malawax is best eaten right away while it’s warm and the edges are still crisp.
Private Notes
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Cooking Notes
Lisa M.
Made this exactly as shown, and it was great! More heft than a crepe, but still light and chewy. I filled mine with apples, brown sugar, raisins, walnuts and cinnamon, but it was delicious on it's own with a little powdered sugar on top. Came together quickly, and the cardamom gives it a lovely flavor. Lots of options for fillings with this as the base.
Amira
You can just use unsalted butter instead of ghee works just as well, it’s what I use to make malawax I am not a massive fan of ghee
lucienne
Among many other stockists, even Costco carries ghee these days. Pasture-raised, at that.
Hannah
If you aren’t going to use a blender I would sift the flour to avoid any lumps, and also recommend letting it sit for half and hour
Ame B
I put ghee on the back of my ladle to help spread the batter. I find this is really helpful to get them nice and thin!
Fishyfood
Made vegan with oat milk and egg substitute. Use more milk than water. Very nice level of sweetness. The cardamom flavor is light, not too strong. A wisk was fine.
Su
Not a good idea. Teff doesn't contain gluten, so teff crepes (b/c these are just cardamom-flavored crepes, at least as described) will be very fragile. Better to use an eggier recipe, where the eggs contribute more structure, add cardamom, and use ghee instead of butter.
Diana
Absolutely delicious. Enjoyed each one with a squeeze of fresh lemon, no extra sugar needed. Texture is incredible for a crepe with only one egg. Highly recommend grinding the cardamom fresh to really maximize this simple recipe. Ghee is very easy to make and absolutely worth having on hand--I made a new batch while I whipped up the batter and pre-heated the pan. It was ready right as I was ready to pour the first pancake.
GC
These were delicious! Blended all ingredients in Cuisinart (have no blender) about a minute until batter a little thick. Then poured some in pan, swirled to make thin crepes and cooked as directed. Flipping mostly worked although a few got caught, smooshed a bit, but still tasted good. Recommend buttering pan between each crepe! (Also used butter as had no ghee, seemed fine.) Family kept saying, "these taste so good!" Highly recommend!!
Marisa
My guess is to keep lumps out. However, when I make pfannkuchen, which have a similar consistency, I use a whisk. By mixing the liquid in a little bit at a time, you can keep the lumps out. I'm going to try that here too.
AWP
Surprised there are no notes or suggestions about what Somali's add to these crepes?! Would love to know!
alacarte
I just made these using Bob's Red Mill gluten free 1-to-1 baking flour and oat milk. A bit chewy but good enough for me! Sometimes it's just fun to make something new.
nicolas
We loved this recipe! We used brown sugar because we ran out of any other kind and it turned out delicious. It was also delicious when we did the second batch with almond milk.
L
Made exactly as written — perfect. Filled with sautéed apples with cinnamon. Definitely adding to the weekend breakfast rotation.
Lee
sugar, syrup, bananas, fruit ect for a sweet one cubed beef, chicken, veggies, ect for a savory one basically just like a crepe
Aisha
These are fantastic. Our new family favourite crepe/pancake (and I make a lot of pancakes). I mix with a whisk to save the effort of getting out the blender and don't bother to melt the ghee (it melts in the pan/on top of the crepe). So yummy!
maya
Soooooo good. When spreading it out in the pan it’s hard to get it circular and when using a ladle it’s hard to get it thin. Don’t forget salt. I ground my own cardamom and the flavor really popped. All the best parts of crepes but better
Philemon
My go to “crepes” now. I add cinnamon as well. When I don’t have ghee, I use butter and it works just as well!
Katie
These are awesome — I prefer them to regular crepes for their thicker texture, the inclusion of cardamom (we use Burlap & Barrel), and the ease of making them in a blender.
Jana Hsu
something lighter than all-purpose flour would detract from heft-like coconut flour or pea flour. Otherwise love the cardamom.
Misha
Made these exactly as written. Used a blender and let the batter rest as we prepared other brunch items. We let our brunch guests customize the filling with cut fruit options, preserves and a cream cheese spread we prepared. The malawax were a huge success!! Absolutely light and chewy. They can certainly be eaten without topping as well with a squeeze of lemon. Super easy and high flavor impact recipe.
Anna
This is such a delicious breakfast recipe! I added a bit less sugar in the actual crêpe, but then made a crepe sprinkling/topping of 1.5 parts sugar, .5 parts salt, .5 parts cardomom, and a few drizzles of melted butter. Also, although strange, you might need to add a tiny bit more water to get the perfect thin crêpe. And, of course, add vanilla!
Andrea
These were great. I only had buttermilk and oat milk so I did a 1/2 cup of each and worked super well! Little tangy flavor from the buttermilk. The cardamom flavor was perfect
Eggbert
These are great! We enjoyed them with sour cream and maple syrup
Sea R. Glassman
My friend Olga made these for us in a whim and they are Fabulous! A drizzle of lemon is best. Anything extra obscures the delicious cardamom flavor. SO GOOD!
Ingelise
Delicious crepes, however a whisk works as well as a blender. A heaping teaspoon of cardamom is nice too. Very similar to Danish pancakes.
Natasha
Does the batter freeze well? I'd be cooking this just for myself and I've found many recipes like this don't work as well when you try to reduce them for fewer servings. Freezing would be a great alternative for many reasons.
Pehr
Too thick. Will add more milk next time.
Jex
Was absolutely delicious with fresh ground cardamom and salted butter in a cast iron skillet. Thin and crispy edges with nice chewy centers. I recommend malawax with this side, Orange Salad with Pomegranate, as a nice brunch. https://cooking.nytimes.com/recipes/1024759-orange-salad-with-pomegranate?smid=ck-recipe-android-share
Serena
I added lemon juice to my pancake mix which probably thickened up the milk so I ended up needing to add more liquid to my batter! I thought these were really yummy, super easy to make. I agree with another comment that testing the batter for a little will help!
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