Sudanese Kisra | Sorghum Crepes
Votes: 2
Rating: 3.5
You:
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I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine… but the credit card would definitely add a touch of excitement (will it or won’t it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle.
Servings
8
Servings
8
Sudanese Kisra | Sorghum Crepes
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine… but the credit card would definitely add a touch of excitement (will it or won’t it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle.
Servings
8
Servings
8
Ingredients
  • 2 cups sorghum flour
  • 1 1/2 cups water , plus 1 cup or as needed
  • 1 cup all-purpose flour
  • unroasted sesame oil
Servings:
Units:
Instructions
  1. Mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).
  2. Stir in the all purpose flour and last cup of water, to form a thin batter.
  3. Ladle some batter into a greased pan over medium heat.
  4. Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly.
  5. When the edges begin to curl up, the kisra is done. This should only take a minute or so.
Recipe Notes

Stack them on a plate and keep warm with a towel. After they cool, they’re quite a bit more sturdy… and are less likely to break or crack… you’ll even be able to bend and curl them.