Fonio Crêpes

Fonio flour is ideal for crêpes because it keeps its shape when flipping and absorbs added spices well. Recipe by Alexis Görtz, Edible Alchemy

05/03/2026

Fonio flour is ideal for crêpes because it keeps its shape when flipping and absorbs added spices well.

Ingredients

Ingredients for 4 portions

2 Eggs

1 cup Milk or a plant-based alternative (240 g)

1 tablespoon Oil of choice

2 tablespoon Sweetener (e.g., 28 g honey, agave, maple syrup)

1 cup Fonio flour (155 g), plus grind fonio in a mill or high-performance blender

A pinch of salt

Process fonio into flour in a high-performance blender or food processor.

Crack the eggs into a bowl. Add milk, sweetener and oil. Whisk together.

In another bowl, mix fonio flour and salt. Gradually work it into the liquid mixture with a whisk to avoid lumps.

Refrigerate for at least 2 hours — preferably overnight.

Then stir the batter, as it may have separated during resting. Heat a well-greased pan over medium heat.

Pour the batter into a frying pan and swirl to distribute it evenly.

When the edges begin to set, flip and cook until the crêpe starts to brown.

Remove the crêpe from the pan and, if necessary, lightly grease the pan for the next crêpe.

Fill and garnish the crêpes with whatever your heart desires!

Storing the batter overnight does two things:

The starch can expand in the batter. This leads to a lighter texture in the finished crêpes.
Natural enzymes in the fonio grains are activated, which promotes digestion. The grain's nutritional value is increased because proteins, minerals and vitamins can be better absorbed.

Rapsöl Honey Fonio Inspiration

For this recipe, you will need