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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup all-purpose flour
- 1cup water
- 1egg
- 2tablespoons butter, melted
- 1pinch salt
- 1tablespoon caraway seeds
Instructions
Step 1
Heat a non-stick crepe pan over medium-high heat.Step 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.Step 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.