from Sometimes I Eat With My Hands
These sourdough crepes are traditionally made with teff flour and fermented for several days before cooking. With our busy schedule, this may not be on our to-do list. Try this version using white and buckwheat flour instead.
Ingredients
3 cups all purpose flour
1 cup buckwheat flour
2 tablespoons baking soda
1 teaspoon salt
4 cups club soda
1 cup white vinegar or rice vinegar
Oil for pan
Instructions
In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.
Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan but will soften immediately when placed on the plate. The stacking also helps steam and soften the Injera sourdough crepes.
Once finished cooking the Injera cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve.
Note: Injera can be made ahead and frozen. Thaw in the microwave or a warm oven, covered with a damp paper towel.
Nada’s Tips & Tricks: We’ve introduced breads from different parts of the world and this Ethiopian version will broaden your culinary horizons. You can add spices to make the bread sweet or savory to be used with different dishes. The perfect vehicle to scoop up chutneys and sauces or used as a crepe for sweet desserts and breakfast options.
Contents and images used with permission by author Kid Hailie. https://www.instagram.com/kidhailebooks/
