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Indian Crepes

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

30 m servings 125 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • If you stack the crepes on a plate as you go, you don't need to worry about the ones that get a little stiffer. Being next to the other warm crepes will make them softer and stretchier. Don't bother placing anything between them, they will not stick, or they will peel easily off of each other.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 125 calories; 5 g fat; 16.5 g carbohydrates; 3.5 g protein; 41 mg cholesterol; 41 mg sodium. Full nutrition

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Reviews

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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 ...

Instead of making it Indian Crepes, I just made they regular crepes and spread on peanut butter, chocolate, banana. Mine didn't get the bubbles. 4 min each for each crepe