Luckily I had sorghum flour on hand from one of the gluten-free recipes I make frequently - pumpkin chocolate chip bread, which has a combination of three flours. These crepes (at least in the recipe I used) are not gluten-free, as the recipe maker thought using some all purpose flour helped them stick together better. Traditionally I believe they are made entirely of sorghum flour, but even with this adaptation, I had a hard time not having the crepes come out of the pan in pieces.
Plan ahead for this one - the batter must sit at room temperature at least 12 hours! I used the recipe from Global Table Adventure, and also made the stew she recommended alongside it, without the beef. I wish I had put another type of protein, maybe beans, because it was much thinner without the meat, and could only be eaten with a spoon.
Sudanese Kisra - Sorghum Crepes
(Recipe from Global Table Adventure, but go to that site for more information on traditional preparation; I'm distilling it to basic kitchen steps)
Makes at least 8 (depending how big you make them).
2 cups sorghum flour
1 1/2 cups water, plus 1 cup, or as needed
1 cup all purpose flour
unroasted sesame see oil (I used vegetable because I could only find toasted sesame)
- Mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).
- The next day stir in the all purpose flour and last cup of water, to form a thin batter.
- Ladle some kisra batter into a greased pan over medium heat. Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly. This can take some practice.
- When the edges begin to curl up like a smile, the kisra is done. This should only take a minute or so.
- 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.