Description
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.
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 egg
- 2 tablespoons butter, melted
- 1 pinch salt
- 1 tablespoon caraway seeds
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6