INDIAN CREPES
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.
Provided by Elisabeth
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 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, Sodium 40.7 mg, Sugar 0.1 g
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Lamin Top
toplamin@aol.comOverall, I really enjoyed these crepes. They're a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.
Madhu Krishna Shrestha
m-shrestha48@gmail.comI think these crepes would be even better if you used a different type of flour, like buckwheat flour.
moussa GMR
g44@aol.comThese crepes are a little bit time-consuming to make, but they're definitely worth the effort.
Shuhana Islam
i52@hotmail.frI'm so glad I found this recipe. These crepes are now my go-to breakfast food.
Md Trvo
trvo@aol.comThese crepes are perfect for a special occasion breakfast or brunch. They're so impressive-looking, and they taste even better than they look.
Mina Singh
singh-m@hotmail.comI love that these crepes are so versatile. You can fill them with anything you like, or even just eat them plain.
Safal Pun
ps@yahoo.comThese crepes are a great way to use up leftover ingredients. I always have some veggies and cheese in my fridge, so I can make these crepes anytime.
Saikou Darboe
saikou.d@hotmail.co.ukI've never been a big fan of crepes, but these ones changed my mind. They're so flavorful and satisfying.
Rana Razzaq
r-razzaq@yahoo.comI made these crepes for my family for breakfast, and they loved them! They're so light and fluffy.
Mir Hamza
h-mir@hotmail.comThese crepes are so easy to make, and they're so delicious. I've already shared the recipe with all my friends.
Lefenco Taylor
l-taylor5@yahoo.comI love the lacy edges on these crepes. They make them look so elegant.
India B
india-b@hotmail.comThese crepes are so good! I've made them several times now, and they're always a hit. They're perfect for breakfast, lunch, or dinner.
Katlego Monnathebe
k.monnathebe65@hotmail.comI had some trouble getting the crepes to flip without breaking. I think I need more practice.
Sahaam Cali maxmuud
c@yahoo.comThe crepes were a little bit thicker than I expected, but they were still very good. I think I'll try using a little less flour next time.
Fayas Mohamed
fayas_mohamed@yahoo.comI love that this recipe uses all-purpose flour. I always have that on hand, so I can make these crepes anytime I want.
Daniel Velazquez
velazquezd@aol.comThese crepes are so versatile! You can fill them with anything you like. I made a savory version with cheese and ham, and a sweet version with Nutella and bananas. Both were equally delicious.
Tmg Yba
t_y@gmail.comI've never made crepes before, but this recipe made it so easy. The crepes turned out perfectly thin and delicate. I served them with fresh fruit and whipped cream, and they were a hit!
Brook Beka
brook_b@gmail.comThese crepes were absolutely delicious! The batter was easy to make and the crepes cooked up perfectly. I filled mine with a variety of fillings, including cheese, ham, and vegetables. They were all so good!