“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.” - by Elisabeth
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat a non-stick crepe pan over medium-high heat.
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 125 cal
- 6%
- Fat
- 5 g
- 8%
- Carbs
- 16.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Pretty savory crepes...I liked how well they cooked on my little crepe maker. Added fennel instead of caraway since they come from the same family but fennel is a little sweeter. Mixed all in a blen..." See moreder...wonderful."
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