Indian Crepes

Indian Crepes

by Mar Pastor 2 years ago
4.7 (3)
20 minutes
125.4 kcal
16.5 g carbs
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Description

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.

Ingredients
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 pinch salt
  • 1 tablespoon caraway seeds
Directions
  1. 1. Heat a non-stick crepe pan over medium-high heat.
  2. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 125.4 kcal
carbohydrates: 16.5 g
protein: 3.5 g
saturated fat: 2.7 g
cholesterol: 41.2 mg
sodium: 40.7 mg
fiber: 1 g
sugar: 0.1 g