Recipe: Fonio Crêpes

Fonio flour is ideal for crepes, as it maintains its shape while being flipped and it retains the taste of added flavours. Recipe by Alexis Görtz, Edible Alchemy

Ingredients (yields 5 crepes)

• 2 eggs (120g)
• 1 cup of milk or alternative (240g)
• 1 tablespoon of oil of choice (14g)
• 2 tablespoons sweetener (28g / honey, agave, maple syrup)
• 1 cup of fonio flour (155g)
• Pinch of salt

Instructions

1. Grind the fonio in a food processor or blender.
2. Beat eggs in a bowl. Add milk, sweetener, and oil. Whisk to combine.
3. In another bowl, combine fonio flour and salt. Incorporate into the liquid mixture gradually, whisking to prevent lumps.
4. Refrigerate at least 2 hours, but preferably overnight.
5. Whisk batter, as it may have separated during the rest. Heat a generously greased pan over medium heat.
6. Pour batter into pan, and quickly swirl to evenly distribute batter.
7. When the edges begin to set, flip and cook until the crepe begins to brown.
8. Remove the crepe from the pan, and lightly grease if necessary for the next crepe.
9. Fill and garnish with whatever your heart desires! Bonus for foraged ingredients.

The overnight method accomplishes two things:

1. Allows the starches to expand in the batter, which provides a friendlier texture to work with (as well as a lighter texture in the finished product).
2. Activates the natural enzymes of the fonio grains, which aids in digestion. The nutritional value of the grain increases because the protein, minerals, and vitamins are more easily absorbed.