CARDAMOM CREAM
Steps:
- In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
MALAWAX (CARDAMOM CREPE)
Unlike the thick and flaky Yemeni malawah (or malawach), the malawax (pronounced ma-la-wah) that is popular in Somalia and across the Somali diaspora is thin and closer in texture to a crepe. Delicate and sweet, malawax is cooked on each side, resulting in a beautiful caramelized pattern with crispy edges that are the stuff of dreams. But that is where the similarities end: These sweet, tender crepes are bursting with the flavors of cardamom and ghee. They can be enjoyed as a snack, with coffee or tea, or as a fragrant addition to your brunch rotation.
Provided by Ifrah F. Ahmed
Categories breakfast, easy, snack
Time 20m
Yield 8 to 10 malawax
Number Of Ingredients 7
Steps:
- 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.
- 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 it is well heated. Ladle about ⅓ cup of batter into the pan and gently swirl the pan around 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 the batter is no longer runny and the bottom is brown or until the malawax releases easily from the pan with a spatula.
- Just before flipping the malawax, drizzle it with ½ teaspoon of 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.
- 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.
CARDAMOM CASHEW BUTTER CREPES
So simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy's Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread. If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.
Provided by Don C.
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
- Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
- Add 1/3 cup batter and swirl to completely cover bottom of skillet.
- Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
- Slide crepe out of skillet and place on a plate to cool slightly.
- Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
- Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!
Nutrition Facts : Calories 1351, Fat 66.7, SaturatedFat 35.1, Cholesterol 872.2, Sodium 1030.2, Carbohydrate 135.4, Fiber 3.4, Sugar 40.5, Protein 49.9
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