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Indian Crepes

Indian Crepes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Elisabeth

Elisabeth

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

Diana71
1

Diana71

8/10/2012

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 blender...wonderful.

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