Indian Crepes Recipe

Rice flour: A fine flour made from ground rice, essential for the crepe's texture.

All-purpose flour: A versatile flour that helps bind the ingredients together.

Semolina: Coarse wheat flour that adds a slight crunch to the crepes.

Water: Used to achieve the right batter consistency.

Yogurt: Adds tanginess and helps in fermentation.

Salt: Enhances the overall flavor of the crepes.

Cumin seeds: Adds an earthy, aromatic flavor.

Chopped cilantro: Fresh herb that adds a burst of color and flavor.

Cooking oil: Used to grease the pan and cook the crepes.

To achieve a perfectly thin and crispy crepe, ensure that the batter is of a pourable consistency, similar to that of heavy cream. If the batter is too thick, add a little more water or yogurt to thin it out. Additionally, when spreading the batter on the pan, use the back of a ladle or a spatula to evenly distribute it in a circular motion, starting from the center and moving outward. This helps in achieving an even thickness and prevents the crepe from being too thick in the middle and too thin at the edges.

• rice flour - Substitute with cornstarch: Cornstarch can provide a similar texture and lightness to the crepes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the crepes healthier.

• semolina - Substitute with cornmeal: Cornmeal can give a similar grainy texture and slight sweetness to the crepes.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of coconut flavor.

• yogurt - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and helps in achieving a tender texture.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with its mineral content.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a direct replacement.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can complement the crepes well.

• cooking oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking.

• Allow the crepes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper between each crepe to prevent them from sticking together.
• Stack the crepes and wrap them tightly in plastic wrap or place them in an airtight container.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, place the wrapped crepes in a freezer-safe bag and freeze for up to 2 months.
• When ready to use, thaw the crepes in the refrigerator overnight.
• Reheat the crepes in a non-stick pan over medium heat for a few minutes on each side until warmed through.
• Alternatively, you can reheat them in a microwave by placing them on a microwave-safe plate and covering with a damp paper towel. Heat in 20-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Lightly grease the pan with a small amount of oil.
  3. Place the Indian crepe on the pan and heat for about 1-2 minutes on each side until warmed through.
  4. Serve immediately with your favorite chutney or dip.

• Microwave Method:

  1. Place the Indian crepe on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 30-45 seconds or until heated through.
  4. Enjoy with a side of yogurt or pickle.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Indian crepes on a baking sheet in a single layer.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 10 minutes or until heated through.
  5. Serve hot with a drizzle of ghee or butter.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the Indian crepes on a heatproof plate or in a steamer basket.
  3. Steam for about 3-5 minutes or until thoroughly heated.
  4. Serve immediately with a side of coconut chutney or tomato chutney.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly brush the Indian crepes with oil.
  3. Place them in the air fryer basket in a single layer.
  4. Heat for about 3-4 minutes or until crispy and warmed through.
  5. Serve with a dollop of mint chutney or tamarind sauce.

• Mixing bowl: A large bowl used to combine the rice flour, all-purpose flour, semolina, and salt with water and yogurt to form a smooth batter.

• Whisk: A tool used to mix the batter thoroughly, ensuring there are no lumps.

• Measuring cups: Used to measure out the rice flour, all-purpose flour, semolina, water, and yogurt accurately.

• Measuring spoons: Used to measure the salt, cumin seeds, and oil precisely.

• Non-stick pan: A pan that prevents the crepes from sticking and allows for easy flipping.

• Ladle: Used to pour the batter onto the pan in controlled amounts.

• Spatula: A tool used to flip the crepes once the edges start to lift and the bottom is golden brown.

• Chopping board: A surface used to chop the cilantro finely.

• Knife: Used to chop the cilantro into small pieces.

• Small bowl: Used to hold the chopped cilantro before adding it to the batter.

Prepare ingredients in advance: Measure and mix dry ingredients ahead of time to streamline the process.

Use a blender: Blend the batter to save time and ensure a smooth consistency.

Preheat the pan: Heat the non-stick pan while preparing the batter to reduce waiting time.

Batch cooking: Cook multiple crepes simultaneously if you have a large griddle.

Store batter: Make extra batter and refrigerate for up to two days for quick future use.