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Injera With Atkilt Wat (Cabbage & Crepes)

Injera With Atkilt Wat (Cabbage & Crepes)

M. Blakely

M. Blakely

Serves 4

This recipe is from Ethiopia.

ᔥ Originally from Catholic Relief Services Rice Bowl Handouts (Lent, 2017)

Ingredients

  • 1 ½ c. flour
  • ½ c. whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 c. club soda
  • ½ c. olive oil
  • 4 carrots (thinly sliced)
  • 1 onion (thinly sliced)
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ head cabbage (shredded)
  • 5 potatoes

Instructions

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  • 1
    Peel potatoes & cut into 1-in. cubes.
  • 2
    Heat olive oil in medium-sized pot over medium heat.
  • 3
    Cook carrots & onion in olive oil for .
  • 4
    Stir sea salt, pepper, cumin, turmeric, & cabbage into carrots-onions & cook .
  • 5
    Stir potatoes into pot. Cover, reduce heat to medium-low, & cook till potatoes are soft.
  • 6
    In the meantime, both flours, baking powder, & salt.
  • 7
    Stir soda into flour mixture till batter is smooth.
  • 8
    Preheat skillet & wipe with a small amount of olive oil.
  • 9
    Pour 1/2-c. of batter into skillet & spread out to make a large crepe.
  • 10
    Cook crepe till bubbles on top burst (about .). Flip over & cook 1 more minute.
  • 11
    Wipe skillet with oiled paper after cooking each crepe. Repeat with remaining batter.

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