Nigerian Fermented Rice Crepes

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A beloved Northern Nigerian breakfast staple, these soft, paper-thin crepes are made from naturally fermented rice batter, giving them a delicate tang and tender chew. They are traditionally served warm with a peppery tomato stew, miyan taushe peanut soup, or simply sprinkled with sugar and rolled up.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 4 gFat
• 0.6 gSaturated Fat
• 58 gCarbs
• 1.5 gFiber
• 2 gSugar
• 6 gProtein
• 240 mgSodium
• 110 mgPotassium
• 25 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Fermented Batter

• 2 cups long-grain parboiled rice, rinsed
• 3 cups warm water, divided
• 1/2 teaspoon active dry yeast
• 1 small onion, roughly chopped
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1 tablespoon vegetable oil, plus more for the pan

For Serving (optional)

• 1 cup warm miyan taushe (peanut soup) or tomato pepper stew
• Granulated sugar or honey, for sweet service

Directions

1. Combine the rinsed rice with 2 cups of the warm water in a bowl, cover loosely, and soak at room temperature for 6-8 hours or overnight until the grains are very soft.
2. Drain the soaked rice and transfer to a blender with the chopped onion. Add the remaining 1 cup of warm water and blend on high for 2-3 minutes, stopping to scrape down the sides, until you have a completely smooth, pourable batter resembling heavy cream.
3. Pour the batter into a large bowl, stir in the yeast and sugar, cover with a clean kitchen towel, and let it ferment in a warm spot for 4-6 hours, or until the batter is visibly bubbly and smells pleasantly tangy.
4. Stir the salt and 1 tablespoon of oil into the fermented batter. The consistency should coat the back of a spoon; if too thick, whisk in water 1 tablespoon at a time.
5. Heat a nonstick skillet or flat griddle over medium-low heat and brush lightly with oil. Pour about 1/3 cup of batter into the center and immediately swirl the pan to spread it into a thin, even circle about 8 inches wide.
6. Cook for 60-90 seconds until the surface looks set and small bubbles form. Carefully flip with a thin spatula and cook the second side for another 45-60 seconds until lightly speckled with golden-brown spots.
7. Slide the cooked crepe onto a plate and keep warm, loosely covered with a clean towel. Repeat with the remaining batter, lightly re-oiling the pan between crepes.
8. Serve 2-3 crepes per person stacked or rolled, accompanied by warm peanut soup or pepper stew for a savory meal, or dusted with sugar for a sweet breakfast.

Cook’s Notes

• Fermentation time is the secret to authentic flavor; in cooler kitchens, place the batter near the stove or in an oven with just the light on to keep it warm.
• For the smoothest batter, blend in two batches and strain through a fine-mesh sieve to catch any remaining rice grit.
• A well-seasoned cast-iron griddle gives the best golden spotting and prevents sticking better than nonstick pans.
• If short on time, substitute 2 cups of rice flour whisked with 2 1/2 cups of water plus 1 teaspoon yeast for a quicker same-day version.
• Leftover crepes reheat beautifully wrapped in foil over low heat or briefly microwaved, and they freeze well in zip-top bags for up to 1 month.

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