Indian Crepes recipe

All Recipes Breakfast and Brunch Recipes Crepes Savory

Ingredients

1 cup all-purpose flour
1 cup water
1 egg
2 tablespoons butter, melted
1 pinch salt
1 tablespoon caraway seeds

Nutrition Info

125.4 calories
carbohydrate: 16.5 g
cholesterol: 41.2 mg
fat: 5 g
fiber: 1 g
protein: 3.5 g
saturatedFat: 2.7 g
servingSize: -
sodium: 40.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a non-stick crepe pan over medium-high heat.

  2. Whisk flour and water together in a bowl. Add egg and mix well. Whisk butter, salt, and caraway seeds into flour mixture to form a smooth batter.

  3. Pour about 1/4 cup batter into heated pan. Tilt the pan around so the batter forms a nice round shape. Cook until bubbles form throughout the batter, 2 to 4 minutes. Flip the crepe by using spatula to loosen it from the pan. Flick your wrist upwards to give the crepe a toss, flipping it, and landing it back in the pan. Cook the second side until lightly browned, about 30 seconds. Repeat with remaining batter.

Recipe Yield

6 servings

Recipe Note

These crepes are good with Indian food. I developed them to serve with vegetable biryani and other dishes after trying some leftovers in a regular crepe.

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